BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
It's not BBQ, but it does involve meat cooked outdoors, at a high temperature. I've been frying Thanksgiving turkeys for about 5 years now, we really really like it here.
I brined a 14 pound turkey, for 24 hours, in a mixture of water, poultry seasoning, salt and sugar with a couple of sprigs of freshly frozen rosemary and thyme. I then drained the turkey and let it dry in my refrigerator for about 4 hours.
I deep fried it in my Brinkmann turkey fryer, at 350F, for about 45 minutes. I then covered it with aluminum foil and let it rest for about 45 minutes.
It came out moist and tasty, not greasy at all.
My wife Laura made carrots, cranberry sauce, corn, gravy, a roasted squash medley, stuffing, a sweet potato casserole and whipped potatoes.
Everything was delicious!
Frying away.
Done.
Carved up.
Plated with some sides.
Beer o' the day.
Happy Thanksgiving everyone and thanks for looking.
I brined a 14 pound turkey, for 24 hours, in a mixture of water, poultry seasoning, salt and sugar with a couple of sprigs of freshly frozen rosemary and thyme. I then drained the turkey and let it dry in my refrigerator for about 4 hours.
I deep fried it in my Brinkmann turkey fryer, at 350F, for about 45 minutes. I then covered it with aluminum foil and let it rest for about 45 minutes.
It came out moist and tasty, not greasy at all.
My wife Laura made carrots, cranberry sauce, corn, gravy, a roasted squash medley, stuffing, a sweet potato casserole and whipped potatoes.
Everything was delicious!
Frying away.
Done.
Carved up.
Plated with some sides.
Beer o' the day.
Happy Thanksgiving everyone and thanks for looking.
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