Even though I absolutely adore the taste, a lot of the appeal for the fried turkey is a short amount of time it takes to make it. It's considerably cheaper, at least down here where I'm forced to use natural gas for my oven, to cook at the conventional way and my brother is able to take care of the turkey himself while the rest of us get the remainder of the meal ready.
I really think it's all about the sauce we inject into the turkey. It makes or breaks the turkey. Quadius PS I might need to think about a smoker one day. On 12/4/07, Lori Michaelson <[EMAIL PROTECTED]> wrote: > > > > > Fried Turkeys could be a description of all of us members! > > But my reason for responding to this e-mail is that when my husband lived > in southeast Houston... Fried Turkeys were a HUGE hit! There was one place > that made them extremely well and folks had to order them 30 to 40 days in > advance! With a hint of mesquite or so as well. > > Lori Michaelson > C4/5 complete quad, 28 years post > Tucson, AZ > > > On Dec 4, 2007 2:30 PM, David K. Kelmer <[EMAIL PROTECTED]> > wrote: > > > Hi Q, > > > > And they say that turkeys don't 'fry' well! My son learned to use a > > fryer and then moved to a smoker. Great either way, and a wild Tom is the > > best. > > > > With Love, > > > > CtrlAltDel aka Dave > > C4/5 Complete - 31 Years Post > > Texas, USA > > >
