Brethren - First and foremost, I will apologize for the sacrilege that is deepfrying my turkey as opposed to smoking it. That said - I have a few questions and this is the only forum dedicated to food I'm a part of and I trust the hell out of you guys and gals for help.
Okay, first question - My son is allergic to peanuts so peanut oil is out. I have read Canola is the next best alternative but I'm worried about the lower smoke point. Any other good alternatives for about the same cost as peanut/canola?
Second - How crucial is brining? I have never brined my chicken or turkey I bbqued and have had some pretty juicy birds as long as I didnt overshoot the temps. Is this the same for deep frying them? I guess what I'm asking is does the very fast cooking deplete moisture more than just bbqing it would, making a brine more necessary?
I suppose that's it for now and I appreciate the help in advance.
Okay, first question - My son is allergic to peanuts so peanut oil is out. I have read Canola is the next best alternative but I'm worried about the lower smoke point. Any other good alternatives for about the same cost as peanut/canola?
Second - How crucial is brining? I have never brined my chicken or turkey I bbqued and have had some pretty juicy birds as long as I didnt overshoot the temps. Is this the same for deep frying them? I guess what I'm asking is does the very fast cooking deplete moisture more than just bbqing it would, making a brine more necessary?
I suppose that's it for now and I appreciate the help in advance.