AgTalk Home
AgTalk Home
Search Forums | Classifieds (112) | Skins | Language
You are logged in as a guest. ( logon | register )

Deep Fried Turkey Time
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
95h
Posted 11/25/2009 10:45 (#937720 - in reply to #936022)
Subject: RE: Deep frying a Turkey is a bit different,,,,


Kittitas Co. Wa. State

Food with a "skin" like turkey-chicken-duck-etc.. doesn't absorb the oil like a french fry does. 

The oil is so hot it almost instantly seals up the skin. Which,,,,, seals in all the natural moisture which is inside the turkey-etc. It is simply the heat transferance at that point that cooks the inside of the Turkey.

We've had Fried turkey's for Thanksgiving for several years now. NOT one has tasted "greasy" the next day after completly cooling down to refrigerator temp.

Try that with a french fry or anything that does NOT have a 'skin' on it.....

Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)