Never had it, but it involves cooking the bird at 200 - 250 F overnight. Heath experts cringe becuase of the long time available for bacteria to multiply, but the same problem would seem to apply to smoking, and I've never heard anyone decry the health risks of smoking (meat that is).

Ham.

:spock:

well ok there!



I bet you also think a beer is a beer... :shake:

First I debone the turkey except the wing and lower legs. Then I slow cook it with wine basting into the cornbread stuffing in the slow charcoal cooker.

Not that they're all the same, but the basics of a brine are pretty much the same... 1/2 c. salt, 1/2 c. sugar per gallon of water. Then you add spices and whatever else you want to subtlely flavor with. I used 1/2 c. salt, 1/2 c. brown sugar, some orange and lemon, rosemary, thyme and bay.

Just finished the pre-day preparations with the Mrs.

Pumpkin pie done
Sausage stuffing made
Yams boiled
Homemade cinnamon all ready for the oven in the morning.

Kitchen relatively clean.

I stole mine from a coffee shop. Some guy left his there.

However the food store prepares it.

inject with garlic butter and deep fried. mmmmmmm deeeeep friiieeeddd.

white and dark meat mixed?

Can I deep fry a turkey leg in my Fry Daddy? Does it get hot enough and such?

ofcourse

I'm not familiar with the fry daddy but I don't see why you couldn't. Careful though. We wouldn't want you to burn your house down. KCMizzou has been forbidden from frying anything at all. Or cooking. Or smoking. Or curling his hair.

Yup. I'm just not a fan of turkey and I'm going to quit pretending.

This year, by Cracker Barrel