9You're not supposed to use propane indoors (Actually, I believe it is illegal and if something does happen, would not be covered under homeowners insurance), let alone a turkey fryer.
As an aside, we are supposed to be getting our Turkey today.
Aside from cooking it breast side down for the first hour or so, l usually by two packages of cheese cloth fold them in several layers and place it over the breast. Melt some butter and intially saturate the cheese cloth using a baster. Then use the resulting pan juices to keep saturating the cloth as it drys out. The last half hour take the cloth off to brown the skin.I always cook the turkey and this year at Price Chopper all they had were small birds and monsters so I got this 27 pound frozen Butterball. It looks like it could be saddled. My plan is to season it the day before and leave it in the fridge overnight then cook it at high heat 450 for 30 minutes and reduce to 325 leaving it uncovered with a thermometer in it,, but I never cooked one this big and the question is will it dry out? I have 21 people coming. 21 very hard to please and picky people. There is no "flipping a bird" this big. Anyone have experience with this size bird?
Deep fried turkey all day
A non biased study from a steak company. Who could have predicted? Turkey will never be supplanted on our best holiday. BTW the 40% still hungry after the meal is a believable stat.
I can't believe it. Just because they eat more after TG dinner doesn't mean they are hungry.A non biased study from a steak company. Who could have predicted? Turkey will never be supplanted on our best holiday. BTW the 40% still hungry after the meal is a believable stat.