Comments on: turkey 2006 = huge success http://www.chizang.net/alex/blog/2006/11/19/turkey-2006-huge-success/?utm_source=rss&utm_medium=rss&utm_campaign=turkey-2006-huge-success infinite spew Wed, 08 Feb 2012 11:21:36 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mom http://www.chizang.net/alex/blog/2006/11/19/turkey-2006-huge-success/comment-page-1/#comment-9805 Mom Fri, 18 May 2007 10:53:21 +0000 http://www.chizang.net/alex/blog/2006/11/19/turkey-2006-huge-success/#comment-9805 You should try our traditional way to bake turkey one day. The same flavor Dad and I had fed you since you're born. Mom You should try our traditional way to bake turkey one day. The same flavor Dad and I had fed you since you’re born.

Mom

]]> By: Randy http://www.chizang.net/alex/blog/2006/11/19/turkey-2006-huge-success/comment-page-1/#comment-4358 Randy Tue, 21 Nov 2006 22:02:29 +0000 http://www.chizang.net/alex/blog/2006/11/19/turkey-2006-huge-success/#comment-4358 Sounds really tasty. We've been dying to try Alton's brining recipe but haven't had the chance yet. We have always smoked/grilled or fried turkies. I have to admit, having been part of an annual Turkey Fry party and owning my own frier, it's quite the guilty pleasure to carve the bird. All the tasty fried bits are just too good. Common sense is the only thing that prevents some people from doing it safely. You just inject the spices of your choice (cajun works well as it pairs with the peanut oil fried flavor while herbs de provence gets overpowered) and fry away, being sure not to drop in a still frozen turkey (as the turkey will actually "explode" out of the hot oil like a mortar). Definitely should try to share the cost of a frier with some friends as it really only is useful a couple times a year (although also nice for seafood boils and the like). Have a happy Turkeyday! Sounds really tasty. We’ve been dying to try Alton’s brining recipe but haven’t had the chance yet. We have always smoked/grilled or fried turkies. I have to admit, having been part of an annual Turkey Fry party and owning my own frier, it’s quite the guilty pleasure to carve the bird. All the tasty fried bits are just too good. Common sense is the only thing that prevents some people from doing it safely. You just inject the spices of your choice (cajun works well as it pairs with the peanut oil fried flavor while herbs de provence gets overpowered) and fry away, being sure not to drop in a still frozen turkey (as the turkey will actually “explode” out of the hot oil like a mortar).

Definitely should try to share the cost of a frier with some friends as it really only is useful a couple times a year (although also nice for seafood boils and the like). Have a happy Turkeyday!

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