• Starbuck
    6·
    2 years ago

    On the topic of turkeys, just get into frying:

    1. Cooks it perfectly, quickly
    2. Moves the cooking process outside, so you and the guys can throw on a jacket and shoot the shit.
    3. Frees up the oven for all the great things that can only be baked.

    I know it seems dangerous, but so is shooting or driving. Just follow the rules, have a plan, and don’t get cocky.

    • The Assman@sh.itjust.works
      11·
      2 years ago

      I’d counter that with suggesting sous vide

      1. Hard to fuck up
      2. Also frees up the oven (for most of the cook time)
      3. The equipment is cheaper than the equipment for frying a huge ass bird
      4. Impossible to burn your house down with hot water
      • Starbuck
        6·
        2 years ago

        Also a strong option. I sous vide almost every other meat, but how do you finish the turkey?

        • The Assman@sh.itjust.works
          3·
          2 years ago

          Just chuck it in the oven for ~30 mins at 450°F. Definitely spatchcock tho so it’s not in there long enough to dry out.

          • Starbuck
            3·
            2 years ago

            I could see spatchcocking it and throwing it on the grill, but my wife always has big plans for baking and the oven(s) are always busy right up until showtime.

            • Nomad
              6·
              2 years ago

              Started butchering and grilling the pieces. A lot less time and a lot better product. Highly, recommend.

              This was 4 years ago and I over seasoned but have corrected since then.

    • Infynis@midwest.socialEnglish
      1·
      2 years ago

      My grandpa does that. He also injects the turkey with hot sauce before cooking it. It’s awesome