Palin pardons turkey, while cameras show others slaughtered

[Fivetoes]

For those not from Louisiana or southern Mississippi, I offer the following recipe for your Thanksgiving dining pleasure: Deep Fried Whole Turkey

Um, dude...., deep fried whole turkey is very common all over the country. It isn't a Louisiana/Miss thing.

Seems to be a common way to burn houses down in these parts of WV.

A tip: Put oil in pot, put turkey in plastic garbage bag and put in pot and check the oil level. Now light the fire and when oil is hot put in turkey, but not while it is in the bag.

[Termite]

For those not from Louisiana or southern Mississippi, I offer the following recipe for your Thanksgiving dining pleasure: Deep Fried Whole Turkey

Um, dude...., deep fried whole turkey is very common all over the country. It isn't a Louisiana/Miss thing.

That's cool. Personally, I prefer my turkey smoked.

[rightisright]

Seems to be a common way to burn houses down in these parts of WV.

Yep. Idiots will put partially frozen turkeys in the hot oil and SPLASH... instablaze.

I brine mine overnight then roast it at 300. The lower temp. keeps the brine in better and makes a moister bird. Steve H. goes as low as 225: http://hogonice.com/?p=2144 I've never tried that low, but I may give it a shot in the future.

Other than longer cooking time, I don't see any disadvantage to the lower temp. However, if the you use a decent size bird and stuff it, it would take all day to cook.

Termite, does the smoky flavor get all the way through a large bird? I need an excuse to buy a smoker.

[blackeagle603]

I've forgotten how to cook turkey in oven. Must be over 15 years now using Weber charcoal kettle grill. 10 minutes max prep.

Enjoyed b-in-laws deep fried but way more setup & clean up than the grill.

Simple as this:

1. Wash bird in and out.
2. Rub down with salt and seasonings if you like, sometimes I'll put bacon strips on breasts (tastes fine w/out any seasonings though).
3. Cover wings and drumsticks in foil to keep them from over cooking.
4. Place directly on grill over indirect heat (coal piles on either side of bird)
5. Drip pan under bird (or not).
6. Thermometer in breast.

3-3 1/2 hours a 20lb bird will be hitting 180F. Just buy the cheapest bird you can find -- it'll be nice and moist this way.

If you want stuffing keep it simple and just do that on stovetop.

[Jered]

Applying bacon strips to breasts?

Sounds kinky...

[Termite]

Applying bacon strips to breasts?

Sounds kinky...

Well........we've all heard about or actually tried licking whipped cream/chocolate/sliced strawberries off our girlfriend/wife's breasts. Why not bacon drippings.......?

[Termite]

Termite, does the smoky flavor get all the way through a large bird? I need an excuse to buy a smoker.

Pretty much, as long as you don't seal up the cavity. Make sure you use a smoker that has a water pan, or rig one up in your smoker. The steam keeps the meat moist. Also, 1.5-2 hrs of smoking is big plenty; don't overdo it. To finish the bird, wrap it up in foil, or place in an oven safe bag.

[Dub_James]

I swear, I think a requirement for HS graduation should be that each student has to slaughter, dress & clean, and cook a chicken. I'd exempt kids for religious reasons(Hindu, etc), but not just because "it's gross".

What if their religion tells them 'it's gross?'

No exceptions. Because life doesn't run on them.

[Dub_James]

Applying bacon strips to breasts?

Sounds kinky...

Well, you know what they say about the difference between kinky sex and perverted sex...

[mekender]

Applying bacon strips to breasts?

Sounds kinky...

Well, you know what they say about the difference between kinky sex and perverted sex...

no i dont know what they say... you better post pictures explaining what you mean.