Yes I stole the title from
a friend of mine's similar post, get over it.
-------------
We deep fried a turkey again this year. I couldn't possibly recommend
that method any more. As long as you have a fire extinguisher, aren't an idiot, actually measure the amount of oil needed and do it far from the house I don't see any danger. The turkey turns out moist and then you have leftover
WVO to
settle/filter then use in your biodiesel Land Rover. There are plenty of sets of instructions to not burn down your house making thanksgiving here, here's one ->
http://www.instructables.com/id/How-to-SAFELY-fry-a-Turkey/
About 2 weeks before you can prepare your herb-infused oil for it. Here's an
instructable I wrote a few years ago on how to do that ->
http://www.instructables.com/id/Sage-Infused-Oil-for-Frying-specifically-deep-fry/
Everything turned out absolutely great. As the turkey was cooking we pulled it out every 10-15 min or so and injected a mixture of bacon fat, sage butter, white wine and saffron*.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw4M3Y7cRNlBJsrnTKyfVJ0Lhhr3yWP_KpbXImlrULH5_T38MnuLvJVs-mTUe2IbEQE1gv3LrJ0HLNde4F_Dlv3y4jzMZ7Tl1eltBQyk9kydZl5kpkEZv_INuhl4_YwrfAzDE8N2K8dB8/s640/1.JPG) |
Here's what I started with, pre-herbs |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFkgk0BV-NSbqDRRXgx8hhNcDJURHe4BBEui3fvqbLrZSDeqfFxRJ2ai5F0oRMEEaicI42lhyphenhyphenFNWtS0lFUynuXf9yudWefAseZpWhZZhAI9ZPd0kOl-vz1edwLeXys-Ibx-C7NZkOC4k/s640/2.JPG) |
One last filtering of detritus (herb leaves and such) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcc_TtSO3TWxZu75i3rUTDkTn-EvxEQMsQviHFNg2FGPSaVA7UNvBpgTw7C_A6E8In2tIlGJrAN_16_RN-IMbMrpOynEYy7Hmez1lof-R5Ql8LkgYL359xp4Es8K_t38auuy4Dm91tYNI/s640/3.JPG) |
setting up the cooking area, at least 15-20' from the house |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuFQ207QnxndASYUfb-gWJYmd2b9Pih_ZwbOvc49uiyHGMWQjTUuXviZfZffTSdzkm2P59I2FG3dpPlwreqt4Y8GIJEH3DnsD65BKM4feMoQK8ajH3dpBFBEmj_z2xujpTNodZdHPu98/s640/4.JPG) |
after getting the oil up to temp, some potato-based appetizers. We are Irish... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWxXU7im6-ZpeaUeWcP9TD-JF10V_L6O3g0esRsfPWSiSm1H_gCg2xbKbFs-fXNye1D1vKhKJiH_6lfvr-6tslWjdRaMEtDQc0OX0ZSEBv-oUHPWb5oxGW_VI3rMCfMcRulgNA8emcIc/s640/5.JPG) |
dropping in the first batch of food |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWt2y0a2zhAaIBkyznGqNTeX5z3833YjlXxWCQVMlvxXHkWQ8xi-iHXNzkgEn66-bQuTCxolZ-pIPi4Fbv5ODq3xnfvwCOuoiJIFC_TxW_qHD8To2vPvzTzv9AVRBV16g_wSRSa6mLMrY/s640/6.JPG) |
After 90 seconds from frozen |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtWRIRdG6y306NlrZw0iRanIeQ-yv54AUPpu0kQ8hyuXeLxCwxp3UhfGkwa3ix_YAKGSY9r_RN_ukLSLZUhmCPtfsv7KOS0mvHvUWUeNEhinVpsnk82YN9RKDX2pGJ-ooakE0fTFTSOo/s640/7.JPG) |
The color has changed significantly after cooking anything, mostly the remaining herbs having burned a bit |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0inE0lgiMmEykFgBJeYIJb77uCBgkGUmdPJYxeENn0K-vvOg1qb1Ak2_4MZ8dnUkm9nNpARJRCQW2p3c3__kq7uXbAgZBIoH3nocGkA4_b6Vxu2Q-cPQzOXq-1NRi5T1VOwm3U8xvWw/s640/8.JPG) |
Shutting off the burner to drop the Turkey in, wow the sun went down fast. Fire extinguisher ready just in case. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOkbKzBPJ6_MD73yff6hKgOHDL_3DT5ACy5mKEt-z6b-Q3rm1pip50mhD2vzsDdHH5e09l4gS6IKGxZDXpMX-7bgAtn-ViwRk_-jWHUGwPWrpkcjsedWRqfpqxWKez4XNd_waeOgGWpk/s640/9.jpg) |
Already smells incredible |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKIfXgtRIFXA8T__iApBWALMRoVEMHkHyI1mnzXTiZG2RVsGSNm_vW0-HBAWScA1ssu0TRT0g3yi7xRQCtP-Y-0Pfyg6ik4Mz1x5aOPy3b8qPuN0R3ACPVRCSJf6oAzJGAnXCBkH0jmc/s640/10.JPG) |
I want to bottle that steam/smoke |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhXAh8Wc0yN8KnAYXy4wzf85-5fq1d8yHDjpGy3gM1wN2ZT9Suk0rjZdUX1ohd764xPNJGoe951Zunkr3W6Ji7WFAAzwN-AgSdOziF1B6XYbhhsqKjf_1uePTHbB3zctZ1NjvA4bOBfs/s640/11.JPG) |
Wifey had to grab the dog who came out to investigate |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bb31QVT8cf1ms0rzyv4jYEWLEDpjhIJiYSr3i8EA0x7zdNqFTcGjM9Azldky3Bv4Z5BeDHDiJKhxzVSvbghanDwY1jBEuK7zA7w2Ma3v16PppZFUo3E_ExGlqYiFYIgEy46vILPLZos/s640/12.JPG) |
after about 45 minutes (16lb turkey) breast and thigh temp at 170°F (rounded up just in case from 165°F) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgHJPnJsavi8J477nxrIIBEp7bfs0YiOIS1YhT06rj0hixm1ukaMOe9gT6GErT3u_Y0oUDQ__Ulgutm1IBY7R5RJjMd2f-d1aGPiSRAMYVSAlVr4mAmOzEQlPkhjGobm-E16WK0qXOrs/s640/13.jpg) |
resting for about 15 min |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUP2iEAY_g-BWgIxDkCYcEsTbicFOzq1a3NeFjsh1IAPet6lzCjiX-rgdvKSAi5XrhQJqPQ9fw87NoFQSxeWmSIYKjPtddjDowWaQMRMTI4brRdI_4ldhm9boq9mS9QIi4x87sCfMXmhc/s640/14.JPG) |
Go! |
*We collected bacon fat after making a 2-3 weeks worth of breakfasts, storing the grease in the freezer. About an hour before it was needed, put the (unbelievably gross when coagulated) paste into a small sauce pan, add about half as much
sage butter, a few splashes of white wine (I don't measure and the type of wine doesn't matter), a tablespoon or so of fine salt and as a healthy pinch of saffron. You can't really use too much saffron as its so expensive...get that to a nice thin liquid and use with your
meat injector a few times into each large part of the meat during the frying process.
Earlier Thanksgiving posts ->
http://www.dannyfinnegan.com/2011/11/thanksgiving-dinner-family-dynamics-aka.html
http://www.dannyfinnegan.com/2011/11/thanksgiving-differences-between.html
Last year ->
http://www.dannyfinnegan.com/2010/11/thanksgiving-pies.html
YUM.
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