Now you're talking Turkey!

[CJF]

I do not. Because I often fry multiple birds, I find that rubs contaminate the oil and if I have a creole seasoning interacting with a garlic butter, that can get funky. I use the creole butter injection only and have never found it wanting for flavor. As a matter of fact, I wasn't going to fry this year but I had multiple requests because it's tasty. So, like most years, we'll roast one and fry one or more.

My fear is that it would make the oil funky. Do you inject garlic butter or creole butter? Or both? I bought creole butter injection. Did I get the wrong thing?

[Pheidippides]

My fear is that it would make the oil funky. Do you inject garlic butter or creole butter? Or both? I bought creole butter injection. Did I get the wrong thing?

Nope, that's the one I use. Never had an issue with the injection - the skin seals everything in very well when it gets crispy.

[CJF]

Nope, that's the one I use. Never had an issue with the injection - the skin seals everything in very well when it gets crispy.

Thanks. I tested the fryer on a full turkey breast like HFN posted. For that I just injected straight chicken broth. Broth is thin so I lost probably 30%, which I thought was pretty good. I'm happy if I keep 50% of the injection for pulled pork. This stuff looks like it will stay in the turkey a little better than the broth.

[TripletDaddy]

Deep fryers.....let's get some pics! I'd love to see some staging area prep, getting the oil up to temp, dropping in the turkey, finished product pre-cut, finished product cut, and whatever else you want to show. Let the fun begin.

I'm more excited for thanksgiving that x-mas, I think. I woke up at around 6am

[hostile]

Deep fryers.....let's get some pics! I'd love to see some staging area prep, getting the oil up to temp, dropping in the turkey, finished product pre-cut, finished product cut, and whatever else you want to show. Let the fun begin.

I'm more excited for thanksgiving that x-mas, I think. I woke up at around 6am

I've been up since 5am - emergency surgery on the turkey. We are visiting with family in Cody and the bird had some kind of green food dye on the L wing. I thought it would be OK to eat but was pressured into amputating the wing at the shoulder. Surgery went fine-no blood loss. We'll have to see how losing some dark meat affects the overall outcome.

[San Juan Sun]

Can we post about non-turkey Thanksgiving food? It's all a primer for the turkey anyways.

I woke up and enjoyed some baked French toast made by Mrs SJS. You take sliced up French bread, and soak it overnight in an egg, milk, half-n-half, and cinnamon concoction. The next morning it's baked with a caramel sauce.

If the whites and Indians had this on the first Thanksgiving, there would have been no wars amongst them. It is amazing, and a great way to start Thanksgiving.

[Pheidippides]

Can we post about non-turkey Thanksgiving food? It's all a primer for the turkey anyways.

I woke up and enjoyed some baked French toast made by Mrs SJS. You take sliced up French bread, and soak it overnight in an egg, milk, half-n-half, and cinnamon concoction. The next morning it's baked with a caramel sauce.

If the whites and Indians had this on the first Thanksgiving, there would have been no wars amongst them. It is amazing, and a great way to start Thanksgiving.

Man, that sounds delicious.

One of the things that we always do, starting in the mid-morning hours, is put out a cheese plate. I usually have three or for cheeses representing a variety of flavors with some water crackers, some grapes, and a small bottle of good balsamic vinegar. And then we snack on that until the actual meal.

[San Juan Sun]

Man, that sounds delicious.

One of the things that we always do, starting in the mid-morning hours, is put out a cheese plate. I usually have three or for cheeses representing a variety of flavors with some water crackers, some grapes, and a small bottle of good balsamic vinegar. And then we snack on that until the actual meal.

That's a great idea. What kinds of cheese? What's the vinegar for?

[Pheidippides]

That's a great idea. What kinds of cheese? What's the vinegar for?

Cheese vary from year to year. Some times I do a theme - cheeses of Spain, cheeses of north America, cheeses of Costco, etc. I try to include one blue, something nutty, and something made from a milk not from a cow.

The balsamic is to drizzle on the cheese and crackers. Maybe I'm the only person who likes it this way.

[Pheidippides]

Here's the plate for this year. I have a wensleydale with cranberries, a sheep's milk Roquefort, a Brie, a smoked Gouda, and an exotic sheep's milk cheese (has some bite!) native to Spain, the name of which is failing me now.

[TripletDaddy]

Cheese plate = good.

We also do deviled eggs. I made about 4 dozen yesterday. They will all be gone by the end of the day. It was a pre-meal snack tradition I brought over from my family and now my wife's side of the family has also adopted it. Yum!

[Jeff Lebowski]

Deep fryers.....let's get some pics! I'd love to see some staging area prep, getting the oil up to temp, dropping in the turkey, finished product pre-cut, finished product cut, and whatever else you want to show. Let the fun begin.

I'm more excited for thanksgiving that x-mas, I think. I woke up at around 6am

Smoked turkey pics allowed?

Put the bird in at 9 am. I am trying a pellet mix this year: 70% apple, 30% hickory.

[Surfah]

Just put our almost 20lb bird in. Should be done in 2 hours.

[TripletDaddy]

Smoked turkey pics allowed?

Put the bird in at 9 am. I am trying a pellet mix this year: 70% apple, 30% hickory.

All pics welcome!

[Jeff Lebowski]

Just put our almost 20lb bird in. Should be done in 2 hours.

Whoa. What is that thing, Surfah?