Quote:
Originally Posted by Solitaire1
Have you seen the episode of Good Eats which shows you how to safely deep fry a turkey? Among the items that are needed: a tall ladder (at least 10 feet), some rope, a block and tackle, some ties on the ladder for the rope, several warning cones and lights, a fire extinguisher, a timer, a lawn chair, and an enjoyable beverage. It also takes one to two days of preparation.
What-I-hope-is-helpful win.
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Nah, the discussion was between rotating the turkey during cooking which is a faster method and does a decent job of keeping the white meat from drying out before the dark meat is cooked and the low and slow cooking method. For the person in question, I recommended the low and slow (1 hour at 350° F and then reduce the temperature to 250° F for the rest of the cooking time. Rotating the turkey takes a bit of brute strength and a willingness to get up close and personal with a hot turkey and it's liquids.
According to the report back, the turkey did not detonate and was perfect (her word not mine).