Quote:
Originally Posted by orthodoc
Sounds fantastic! The one time I brined a turkey it turned out too salty. Very moist etc., but salty. I followed a recipe from the newspaper ... clearly not a winner. I've stayed away from brining since then but maybe I should give it another try.
The biggest source of calls to the local volunteer fire dept in this area on Dec. 25 is fires from turkey fryers. I've never had deep-fried turkey, though if we live here long enough I guess I'll taste some at some point. Has anyone had turkey done this way? Is it worth the fire hazard?
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It is worth it.
However.
Please, please, please, please, follow the instructions. This is the life and death part...
Outdoors. Duh, but REQUIRED.
On concrete or dirt. Also duh, but easily overlooked. DO NOT under any circumstances put it on the deck, unless your deck is plate steel or bricks, or some such.
Have the fire extinguisher handy. Seriously.
Do not overfill the fryer. It would be prudent to fill it with water and then put the turkey in and see how much it displaces. Do this test cold. You won’t hurt the turkey, of course. You’ll get a much better idea of how much liquid (cold water in this case) will do the job instead of 400 degree oil tsunami-ing across the floor, igniting your shoes. Go on. Laugh now and get it out of your system. Rehearse with water so you don’t have to hearse with oil.
Ok, life and death part is over. Enjoy.
And if you think I’m kidding, google around for turkey fryer fires, there have been other cellar threads on this. Can be tasty or can be deadly.