RE: [CH] fried turkey
Mary & Riley (uGuys@ChileGarden.com)
Sat, 4 Nov 2000 10:19:24 -0800
> > (sneak in some habs here!) overnight. I've never deep-fried a turkey, I
> > prefer bbq cuz I can't take the fat, but some of these folks have, after
> Errrrmmmmm.... I'm going to tilt at that windmill once more. Deep frying
> that buzzard does NOT promote fat consumption. The last two turkey
> occasions for my extended family we have had deep fried turkey - which
> is much faster than roasting - and we kept track of things.
>
Dave,
I had second thoughts about that statement after I clicked 'send'. If
properly done deep-fat frying of many things add only a moderate amount of
fat, as you note. I've got a problem with high temperature fats--somewhat
of an allergy. So I'm a bit cautious. And it makes me watch my diet more!
:-| Depends on the type and method, tho.
>
> I, OTOH, prefer to put the buzzard on a spit and set the grill up as a
> smoker and let him ride the ferris wheel for a few hours. I am planning
> on doing the recipe in the current Chile Pepper magazine by Marcel
> Beinvenue called "Aunt Git's Turkey" or near to that name. But, it ain't
> low fat as it uses 1/2 pound of butter just in the preparation to cook
> the bird.
Butterfat is one of the things that affect me most! Fried or not. Bummer!
Real bummer as far as taste goes. I haven't seen that recipe yet but I'll
check it out. I'm getting pretty good at lowfat modifications.
Like you I prefer the grill. Lately I've been brining a bird, experimenting
with the mix but always with some habs, and roasting it in a weber on a
vertical stand using various mops. They've all turned out quite well,
especially one where I used Jim Campbell's Finishing Sauce as a base. Maybe
I'll post one when I'm satisfied with it.
And I do oil the skin--although I don't eat much of it--with olive or canola
spray. Sure wish I could use butter, tho!
Cheers!
Riley
>
> ENJOY!!!
> --------
> UNCLE DIRTY DAVE'S KITCHEN --
> Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
>