RE: Lew's Brine

On 8/8/2014 11:04 PM, Lew Hodgett wrote:
> Some of the comments about this post leads me to ask another question.
>
> Anybody deep fry their turkey?
>
> If so, have another question.
>
> How do you SAFELY get the wet turkey submersed in
> the hot oil without the oil foaming up and out of hot oil tank?
>
> That's potentially a very dangerous situation.

Simple. Here, hold my beer:

Get up on the roof and drop it in.

Takes a bit of practice, but if you survive you can even charge for
doing it, and think of all the adsense click bucks you can make on youtube.

;)

Seriously, I've never had trouble going slow with a dry turkey and a
turkey hanger and hook. If there is ever any question, with a turkey
hanger and hook/fry basket, and long broom handle, two (sober) people
can lower it in and stay far enough away in case it foams up.

Trick is judging how much oil the turkey is going to displace.

Before you ever get started, and using the same pot and turkey:

~ put the entire apparatus, and turkey, in the pot.

~ fill pot with water until it covers the bird.

~ remove the turkey and mark the water level on the _outside_ of the pot.

~ Dry the pot well, fill to that mark with oil, laissez les bons temps
rouler.

Make sure once again, you dry the turkey off completely before putting
it in hot oil.

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KarlCaillouet@ (the obvious)

On 8/9/2014 12:04 AM, Lew Hodgett wrote:
> Some of the comments about this post leads me to ask another question.
>
> Anybody deep fry their turkey?
>
> If so, have another question.
>
> How do you SAFELY get the wet turkey submersed in
> the hot oil without the oil foaming up and out of hot oil tank?
>
> That's potentially a very dangerous situation.
>
> Lew
>
>

I've done it a couple of times. The turkey should be as dry as
practical to minimize foaming.

I used a rope tied to the fixture that went through the turkey. It
should be done on a firm surface, like grass or concrete away from
flammables, like your house.

Some of the comments about this post leads me to ask another question.

Anybody deep fry their turkey?

If so, have another question.

How do you SAFELY get the wet turkey submersed in
the hot oil without the oil foaming up and out of hot oil tank?

That's potentially a very dangerous situation.

Lew

"Lew Hodgett" <[email protected]> wrote in news:53e59db5$0$58661
[email protected]:

> Some of the comments about this post leads me to ask another question.
>
> Anybody deep fry their turkey?
>
> If so, have another question.
>
> How do you SAFELY get the wet turkey submersed in
> the hot oil without the oil foaming up and out of hot oil tank?
>
> That's potentially a very dangerous situation.
>
> Lew
>
>

Alton Brown used a ladder with a couple pulleys mounted on it. That way,
if the oil did overflow he'd be quite a distance away.

I think he might have used cool oil, though. It's amazing how much
headspace hot oil needs when something cold and wet hits it.

Puckdropper
--
Make it to fit, don't make it fit.

Lew Hodgett wrote:

>> Some of the comments about this post leads me to ask another
>> question.
>>
>> Anybody deep fry their turkey?
>>
>> If so, have another question.
>>
>> How do you SAFELY get the wet turkey submersed in
>> the hot oil without the oil foaming up and out of hot oil tank?
>>
>> That's potentially a very dangerous situation.
-----------------------------------------------------

"Swingman" wrote:

> Simple. Here, hold my beer:
>
> Get up on the roof and drop it in.
>
> Takes a bit of practice, but if you survive you can even charge for
> doing it, and think of all the adsense click bucks you can make on
> youtube.
-----------------------------------------------------------
Mikey likes it, but have a basic problem, don't do ladders any more.
<G>

Looks like I stick with chicken.

Lew

"Lew Hodgett" <[email protected]> wrote in news:53e6800f$0$1676
[email protected]:

>
> "Swingman" wrote:
>
>> Simple. Here, hold my beer:
>>
>> Get up on the roof and drop it in.
>>
>> Takes a bit of practice, but if you survive you can even charge for
>> doing it, and think of all the adsense click bucks you can make on
>> youtube.
> -----------------------------------------------------------
> Mikey likes it, but have a basic problem, don't do ladders any more.
> <G>
>
> Looks like I stick with chicken.
>
> Lew
>

A cherry picker would work just fine, or maybe you could borrow a mini
excavator. Clean the bucket really well before you put the turkey in it.
(What? Suspend it from a rope? Hush!) A nimble touch of the controls,
and the turkey will hit the hot oil just right, be safe, and you'll get
to burn some diesel fuel at the same time.

Puckdropper
--
Make it to fit, don't make it fit.

On Sat, 09 Aug 2014 01:17:52 -0400, Ed Pawlowski <[email protected]> wrote:

>On 8/9/2014 12:04 AM, Lew Hodgett wrote:
>> Some of the comments about this post leads me to ask another question.
>>
>> Anybody deep fry their turkey?
>>
>> If so, have another question.
>>
>> How do you SAFELY get the wet turkey submersed in
>> the hot oil without the oil foaming up and out of hot oil tank?
>>
>> That's potentially a very dangerous situation.
>>
>> Lew
>>
>>
>
>I've done it a couple of times. The turkey should be as dry as
>practical to minimize foaming.
>
>I used a rope tied to the fixture that went through the turkey. It
>should be done on a firm surface, like grass or concrete away from
>flammables, like your house.
Not like the idiots who did it in the garage because the weather was
nasty outside.

On 8/7/2014 7:44 PM, Lew Hodgett wrote:

> Yes I know the skin tastes good but it's not good for you.

Only in CA. ;)

Thanks, Lew! Added to my recipe folder on DropBox, for those who have it.

--
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KarlCaillouet@ (the obvious)

On 8/7/2014 9:50 PM, Morgans wrote:
>
>
> "Swingman" <[email protected]> wrote in message
> news:[email protected]...
>> On 8/7/2014 7:44 PM, Lew Hodgett wrote:
>>
>>> Yes I know the skin tastes good but it's not good for you.
>>
>> Only in CA. ;)
>>
>> Thanks, Lew! Added to my recipe folder on DropBox, for those who have it.
>
> Brine is the key to the absolutely most moist turkey at the holidays
> time of year, also. As I recall, go at least 6 hours for something as
> large as a turkey, or a few hours more than that.
>
> Throw in some hickory chips (mandatory thinly disguised wood content) in
> the slow cooker, and, mmmmmmm.

Brine'd the Christmas turkey last year and wasn't all that impressed.

Since I was new to the process, I may have done something wrong,
although I followed this to a "t":

Ingredients
1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries (?)
1 gallon heavily iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38
degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice
berries, and candied ginger in a large stockpot over medium-high heat.
Stir occasionally to dissolve solids and bring to a boil. Then remove
the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the
thawed turkey (with innards removed) breast side down in brine. If
necessary, weigh down the bird to ensure it is fully immersed, cover,
and refrigerate or set in cool area for 8 to 16 hours, turning the bird
once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse
inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with
paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a
microwave safe dish and microwave on high for 5 minutes. Add steeped
aromatics to the turkey's cavity along with the rosemary and sage. Tuck
the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30
minutes. Insert a probe thermometer into thickest part of the breast and
reduce the oven temperature to 350 degrees F. Set the thermometer alarm
(if available) to 161 degrees F. A 14 to 16 pound bird should require a
total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely
covered with foil or a large mixing bowl for 15 minutes before carving.


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KarlCaillouet@ (the obvious)

On 09 Aug 2014 04:08:35 GMT, Puckdropper
<puckdropper(at)yahoo(dot)com> wrote:

>"Lew Hodgett" <[email protected]> wrote in news:53e59db5$0$58661
>[email protected]:
>
>> Some of the comments about this post leads me to ask another question.
>>
>> Anybody deep fry their turkey?
>>
>> If so, have another question.
>>
>> How do you SAFELY get the wet turkey submersed in
>> the hot oil without the oil foaming up and out of hot oil tank?
>>
>> That's potentially a very dangerous situation.
>>
>> Lew
>>
>>
>
>Alton Brown used a ladder with a couple pulleys mounted on it. That way,
>if the oil did overflow he'd be quite a distance away.
>
>I think he might have used cool oil, though. It's amazing how much
>headspace hot oil needs when something cold and wet hits it.
>
>Puckdropper
Dry turkey?

"Swingman" <[email protected]> wrote in message
news:[email protected]...
> On 8/7/2014 7:44 PM, Lew Hodgett wrote:
>
>> Yes I know the skin tastes good but it's not good for you.
>
> Only in CA. ;)
>
> Thanks, Lew! Added to my recipe folder on DropBox, for those who have it.

Brine is the key to the absolutely most moist turkey at the holidays time
of year, also. As I recall, go at least 6 hours for something as large as a
turkey, or a few hours more than that.

Throw in some hickory chips (mandatory thinly disguised wood content) in the
slow cooker, and, mmmmmmm.
--
Jim in NC


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"Swingman" <[email protected]> wrote

> Brine'd the Christmas turkey last year and wasn't all that impressed.
>
> Since I was new to the process, I may have done something wrong, although
> I followed this to a "t":

I do the major big family meals at my sister's house, and she and BIL do the
bird.

Their method produces moist, even juicy white meat, even.

I will try to get the specifics on their prep, and post it here in a few
days.
--
Jim in NC


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