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by u.. on October 8th, 2007

u..

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Thanksgiving is coming up next month. I deep fry my turkey in peanut oil -- how do you prepare your bird?

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Answers. 8 helpful answers below.

  • by Ruby Doomsday on October 8th, 2007

    Ruby Doomsday

    Thanksgiving was TODAY in Canada. I didn't make turkey though... just stuffing and carrots and pumpkin pie and all that other yummy stuff.

    Deep frying is a real obscurity in Canada (Usually gets the response "you can DEEP FRY a TURKEY???!"). We're more about the oven-roast version.

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  • by Not So Sweet Polly on November 17th, 2007

    Not So Sweet Polly

    I like to bake mine full of stuffing, in a cooking bag. One trick I use to make the turkey even more juicy is I layer the breast and the legs with strips of raw bacon. As the bird cooks, the bacon bastes the turkey and it always turns out great!

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  • by rawr.760 on October 8th, 2007

    rawr.760

    We bake ours, but we usually make it "Mexican style" haah... its really spicy and tangy :)

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  • by slothmister on October 8th, 2007

    slothmister

    I dont.
    Not all on this site are American.

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  • by fasteddy999 on July 11th, 2009

    fasteddy999

    One turkey, cleaned thoroughly
    The Small EGG® will hold a 12-pound turkey
    The Medium EGG will hold an 18-pound turkey
    The Large EGG will hold a 20-pound turkey
    The XL EGG will hold two 20-pound turkeys
    1 whole onion, cut in half
    1 stalk celery
    2 cups chicken broth, wine or water
    Your favorite commercial or homemade dry BBQ rub or salt and pepper to taste

    * Set the EGG® up for indirect cooking with a plate setter at 350°F. A small handful of pecan chips can be added for a mild smoke flavor and to bestow a burnished brown appearance to the turkey.
    * If you are using a vertical turkey roaster, load the bird onto the roaster, and place into a drip pan. Add the onion and the celery to the drip pan, then fill the drip pan with the chicken broth, wine or water. Use your favorite rub or salt and pepper for the outside of the bird.
    * If you are using a roasting pan you can lay the bird horizontally on a trivet or V-Rack to slightly elevate the turkey off the bottom of the roasting pan and follow the same directions.
    * Cook the turkey for 12 to 15 minutes per pound until the temperature in the breast meat is 160°F and the temperature in the thighs is above 170°F. Reserve the pan drippings to make gravy.

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  • by loveschimps on October 8th, 2007

    loveschimps

    In the oven, we wait for the red ball to pop up and it is done!!!

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  • by Takei-Shihan on October 8th, 2007

    Takei-Shihan

    Here in Canada, with our longer winters, our Thanksgiving is TODAY ... since I do NOT have a full sized oven, I get the smallest turkey I can find, then fillet it, removing all the bones, and only cook a single serving in my toaster oven, or I shred some and make a soup, or chop some and wok it with (me too) peanut oil then add stir fried veggies ... every year I try something different.

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  • by HappyGoLucky on October 8th, 2007

    HappyGoLucky

    I put my turkey in the oven with the renolds bag and I put spices and herbs on it and butter underneath the skin and inside the center and take the stuff out of it and wash it first and cook it all day and when it is done it is the skin is nice and crispy on the outside and the meat is moist and juicy and tender and white and it is flavorful.

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