RE: fried turkey/grill it!

[Guest guest]

I brined, rubbed (under the skin), then grilled ours outside with some wood (in

foil) on the grates for some smoke. Turned out moist and flavorful. It's hard to

control the temp, though. You really need a thermometer for both the grill and a

probe for the meat, both with cables and a receiver outside the grill, so you

don't have to keep lifting the lid to check it. I only take turkey to about 160

internal for a few minutes. We don't like turkey jerky at 180.

http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.ht\

ml

W. Rowell, RD, LN, CLT

Long Term Care Consulting

Montana State Hospital

Montana Developmental Center

Certified LEAP Therapist

Owner, InfoSites

www.elk-hunting-tips.net<http://www.elk-hunting-tips.net>

www.benefits-of-massage-therapy.com<http://www.benefits-of-massage-therapy.com>

From: rd-usa [mailto:rd-usa ] On Behalf Of Digna

Cassens

Sent: Wednesday, November 30, 2011 8:44 AM

To: rd-usa

Subject: RE: fried turkey

When we've done it the meat does not taste or look greasy. It's dunked in

such hot fat that it seals the outside quickly. However, I'm sure it's not

the leanest way to prepare. It's just good and so easy for once a year. We

haven't done one in ages bc we try different methods each year.

Digna Cassens, MHA, RD

Cassens Associates - Diversified Nutrition Consulting Services

PO Box 581

La Habra, CA 90633

From: rd-usa <mailto:rd-usa%40yahoogroups.com>

[mailto:rd-usa <mailto:rd-usa%40yahoogroups.com>] On Behalf Of

eatrite

Sent: Wednesday, November 30, 2011 6:51 AM

To: RD-USA (rd-usa <mailto:rd-usa%40yahoogroups.com>)

Subject: fried turkey

When the whole turkey is fried, if the skin is taken off before eaten I have

always assumed the turkey meat remains similar in fat content. Is the

correct?

Mazarin, MS, RD, CNS