Topic started by manhattan (@ pool-162-83-211-166.ny5030.east.verizon.net) on Thu Nov 27 20:05:24 EST 2003.
All times in EST +10:30 for IST.

please give me a turkey recipe-the indian way.

Responses:

• From: Abu Baba Bill (@ 63-64-10-91.evv.dialup.sigecom.net) on: Sun Nov 30 15:57:16 EST 2003
  
  Manhattan: I deep fried a 14 lb. Turkey on Thanksgiving Day. First I injected the bird with chicken broth spiked with a mixture of Madras curry powder, Cajun seasoning salt, and Jamacian Jerk seasoning. I poked the needle in all over the entire body of the turkey and made sure the broth was well injected all over. Then I set the bird upright on the rack supplied with my frying unit.
  The frying unit consists of a stainless steel pot about 8 or so gallons capacity. It sets on a iron burner that looks kind of like a milking stool. The burner is fired with propane. To determine how much oil is required to fry a turkey, you put the turkey in the pot and fill the pot with water until the turkey is covered completely. You do this while the turkey is wrapped tightly and standing upright with the breast pointing down and the legs pointing up. Then you remove the turkey from the pot and observe where the waterline is on the inside of the pot. Then dump all the water out and thoroughly dry the pot and set in on the propane burner device. Now fill the pot up to the previous waterline with peanut oil or canola oil. It will probably take a 35 pound jug of oil like the ones used for restaurant deep fryers.
  Now light the propane burner and use the thermometer provided with the unit to keep track of the oil temperature. While the oil is warming up to 350 degrees F., rub your turkey all over with a spicy hot blend of your favorite curry or secret family spice blend.
  When the oil reaches 350 degrees F., carefully lower the bird into the oil EXACTLY according to the directions provided with your "Cajun Cooker" outdoor frying unit. Be sure to do this somewhere that is safe from causing a fire! Don't do in on your nice clean concrete driveway or patio! The oil often sputters out of the fryer. BE CAREFUL not to start a grease fire.
  Anyway, the turkey should cook at 325 to 350 degrees ... no colder and no hotter than that ... for about 4 minutes per pound of bird.
  I cooked my 14 pound turkey in about 60 minutes and it was so darned delicious that some of my guests knocked holes in the roofs of their mouths slapping their tongues so fiercely.
  
  

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