[NTLK] [OT] Turducken

Laurence W Brown lwb at mac.com
Tue Dec 6 12:53:53 EST 2011

And NZ has some very good smoking-wood!

Sent from my 2Pad…

On Dec 6, 2011, at 2:19, Tony Kan <tonykan at xtra.co.nz> wrote:

> Over here in NZ, Turkey is almost exclusively a Christmas treat, but after
> reading your description Mr Brown I think we'll have to make it a year round
> dish.
> Cheers
> Tony Kan
> Christchurch
> New Zealand
> -----Original Message-----
> From: newtontalk-bounces at newtontalk.net
> [mailto:newtontalk-bounces at newtontalk.net]On Behalf Of Laurence W Brown
> Sent: Tuesday, 6 December 2011 8:44 p.m.
> To: newtontalk at newtontalk.net
> Subject: Re: [NTLK] [OT] Turducken
> I deep-fried turkeys for many years - usually no /fewer/ than 4 at a go,
> sometimes both for Thanksday as well as Giftday, since you have to buy so
> much fat.
> Other than thawing the bird (d'uh), and keeping the cooker away from a
> wooden wall (d'uh), the safest way to go is lard: it just does not catch
> fire as easily as vegetable oil. Moreover, it cooks the bird much better,
> and the bird does not soak it up to become greasy & unhealthy.
> I would also just partially cook in oil to keep in the juices, then finish
> cooking in the smoker for added flavor - as well as letting any remaining
> fat to drain off. Six to 8 birds will let you give away some, and freeze the
> rest for a whole winter of great eats... Turkey chili in Feb - yumm...
> [snip]
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