How it went down yesterday at the home where we spend Thanksgiving:
12:05pm - set up deep fryer outside (propane heater, large vat of oil). Eat appetizers and chat with guests.
12:55pm - determine that the bubbling oil is at the right temperature (I think he said 375F). Enlist a guest to help as you bring the trussed-up turkey outside and lower it into the oil. Go back inside, and think about serving the soup course.
1:56pm - turkey is done. Turn off propane, lift turkey out of boiling oil, bring inside. Carve.
It's a pretty impressive operation he's got, really -- and while the turkey is bubbling away outside, the oven is free for roasting veggies, baking bread, etc. The only time he uses the oven for the Thanksgiving turkey is if it's pouring rain outside (which it hasn't done in years).
Thanksgiving is always a great time with this group. The leftover pumpkin pie is an awesome bonus, too.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment