Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 My son fried a turkey, Cajun style in an outdoor fryer in 4 gallons of peanut oil. It was very good, not greasy in the least. Not your typical cooking process, very hazardous, IMO, Putting an 18lb turkey into 4 gallons of oil and the possible boiling up of the oil over the flame - we probably will not do that again. I recall a similar frying method in NY, 1961 called " broasting " . However, when it all cooled we rebottled the oil which I would use for auto fuel now, and 2 quarts were gone. It was not in the turkey, and I would have thought the turkey fat would be in there too. I must assume that a lot vaporized. Temperature never exceeded 350 deg. In fact, it didnt get back to 350 until 63 mins later when he pulled it out. Where did the oil go? Is this a feature of peanut oil? Regards. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 Hi JW: Interesting. I cannot answer your question. But remember that the surprisingly high rate of lung cancer among non-smoking women in China appears to be correlated with breathing in the fumes from hot cooking oil. Good idea to let someone else do that kind of cooking! Or at least stay well clear of the location the oil is being heated. Did you ask the turkey? Rodney. --- In , " jwwright " <jwwright@e...> wrote: > My son fried a turkey, Cajun style in an outdoor fryer in 4 > gallons of peanut oil. It was very good, not greasy in the > least. Not your typical cooking process, very hazardous, > IMO, Putting an 18lb turkey into 4 gallons of oil and the > possible boiling up of the oil over the flame - we probably > will not do that again. > I recall a similar frying method in NY, 1961 called > " broasting " . > > However, when it all cooled we rebottled the oil which I > would use for auto fuel now, and 2 quarts were gone. It was > not in the turkey, and I would have thought the turkey fat > would be in there too. > I must assume that a lot vaporized. Temperature never > exceeded 350 deg. In fact, it didnt get back to 350 until 63 > mins later when he pulled it out. > > Where did the oil go? Is this a feature of peanut oil? > > Regards. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 I did it the traditional way - roasted one in the oven. Of course I overate. Interestingly enough which is what sometimes happens when I overdo it at a celebration, I have not been hungry this am. It is now about 11am here in the eastern US and I usually have breakfast at about 9ish or 9:30. So here's hoping I can get away with a calorie deficit today after pigging out yesterday. on 11/26/2004 10:29 AM, jwwright at jwwright@... wrote: > My son fried a turkey, Cajun style in an outdoor fryer in 4 > gallons of peanut oil. It was very good, not greasy in the > least. Not your typical cooking process, very hazardous, > IMO, Putting an 18lb turkey into 4 gallons of oil and the > possible boiling up of the oil over the flame - we probably > will not do that again. > I recall a similar frying method in NY, 1961 called > " broasting " . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2004 Report Share Posted November 26, 2004 You know, I just cant overeat anymore - I get stuffed easily. One thing you never heard of I'll be is green beans wrapped in bacon. This new d-in-law can COOK. Regards. ----- Original Message ----- From: " Francesca Skelton " <fskelton@...> < > Sent: Friday, November 26, 2004 9:52 AM Subject: Re: [ ] turkey day > > I did it the traditional way - roasted one in the oven. Of course I > overate. Interestingly enough which is what sometimes happens when I overdo > it at a celebration, I have not been hungry this am. It is now about 11am > here in the eastern US and I usually have breakfast at about 9ish or 9:30. > So here's hoping I can get away with a calorie deficit today after pigging > out yesterday. > > > on 11/26/2004 10:29 AM, jwwright at jwwright@... wrote: > > > My son fried a turkey, Cajun style in an outdoor fryer in 4 > > gallons of peanut oil. It was very good, not greasy in the > > least. Not your typical cooking process, very hazardous, > > IMO, Putting an 18lb turkey into 4 gallons of oil and the > > possible boiling up of the oil over the flame - we probably > > will not do that again. > > I recall a similar frying method in NY, 1961 called > > " broasting " . Quote Link to comment Share on other sites More sharing options...
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