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Thread: Krispy turkey skin

  1. #21
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    Fletch, I have amassed more Coleman, Gott, Thermos, Igloo coolers than Weber “Heat application devices” and all kinds of food grade buckets. (I have a fabulous Dutch bakery 17,236 steps away) I’ve taken to filling their “smaller” rectangular bucket about halfway with water and making blocks of ice. If I use my (stupid big) cooler I can put the bird in a bucket flanked by two more ice buckets leaving it on the porch or back of the Jeep for the necessary time with no health code concerns, you will be fine with a brine bucket and an ice bag on either side.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  2. #22
    TVWBB Diamond Member Bruce's Avatar
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    My one time deep frying a turkey was a disaster. Never again. If you are doing it for the first time, I suggest you do a test run prior to the holidays when 8 or 9 people are depending on you.
    Some people rescue dogs and cats. I rescue Webers.

  3. #23
    TVWBB Pro BFletcher's Avatar
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    I fried one 4 years ago and it was great... but I have a knack for beginner's luck. I used this https://www.masterbuilt.com/collecti...by-masterbuilt

  4. #24
    TVWBB Diamond Member Bruce's Avatar
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    I used a propane one. My problem was that as soon as I dropped the bird in the fryer, it dropped the temp way down and it took forever for the oil temp to get back to anywhere near where it needed to be. We at Turkey Jerky that year.

    I dont know if the turkey was too cold when I put it in or if it was just too big of a turkey or what. But, I don't really care. I know I will get a beautiful moist turkey on by Genesis 1000 and rotisserie with some cherry wood smoke.
    Some people rescue dogs and cats. I rescue Webers.

  5. #25
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    I've fried, smoked and roasted. My favorite was injected, smoked for about two hours and then fried. The bird got rave reviews.

  6. #26
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    I’ve fried a bunch and they’ve all been good but, for ease and quality, I’m really sold on the kettle method. A few pieces of cherry and you have a beautiful presentation along with the fine feast!
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #27
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    The turkey that I had my grocer freeze for me last found it's way to the smoker grill yesterday. The smoke, the citrus and the cumin married beautifully. Black beans, fresh tomatoes and sweet corn! Gonna be the recipe we'll use for the Thanksgiving

  8. #28
    TVWBB Hall of Fame timothy's Avatar
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    I used to fry turkeys alot, prolly have 2-3 set-ups sitting up in the trusses in the garage.
    Only time I use them now is to boil a mess of corn or red taters.
    Bought an infrared propane Turkey Fryer ( no oil) from Char-Broil a few years ago and that works just as good with no headaches.
    Price of oil really turned me off on that method.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

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