I'm going to attempt to fry a buzzard. Yep, gonna rub that turkey with salt, pepper and garlic powder..... and pop it into some 350 degree peanut oil for 30 minutes or so, all the while drinking a few Sam Adams' brews.... I read that that's how Paula Dean recommends it be done.... not the Sam Adams, that's my personal addition to the recipe.
It will be outside, away from the house in the driveway on the rocks.... just in case. And more than likely, my SIL will be there too and he's a fireman. So I think we'll be safe.
I'll let you know if we're ever going to do it this way again.... later.
I hear it's good.....
You can find my music at: www.herbhartley.com Add nothing that adds nothing to the music. You can make excuses or you can make progress but not both.
The magic you are looking for is in the work you are avoiding.
put your bird in first and add water to get the exact fill line you need for the oil then take it out dry it yada yada that way no splashing or oil overflowing everywhere
I'm going to attempt to fry a buzzard. Yep, gonna rub that turkey with salt, pepper and garlic powder..... and pop it into some 350 degree peanut oil for 30 minutes or so.
It will be outside, away from the house in the driveway on the rocks.... just in case. And more than likely, my SIL will be there too and he's a fireman. So I think we'll be safe.
Sounds like a good plan. Don't do it inside, Herb. We don't want any repeat performances...
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Ooh, never eaten buzzard before. We usually do the old fashioned turkey in Canada. Also never eaten a full fried bird before. You'll need to report back with how good it was
I'm going to spatchcock our turkey, season it, and then grill it on the gas grill (using indirect heat). We've done it before and ended up with a wonderful crusty skin and moist turkey meat.
John
Laptop-HP Omen I7 Win11Pro 32GB 2x2TB, 1x4TB SSD Desktop-ASUS-I7 Win10Pro 32GB 2x1.5TB, 2x2TB, 1x4TB SATA
We played it safe.... turned off the flame when we loaded the turkey.... fired it back up.... no beer up the turkey's backside orifice...... but we knocked back a few ourselves while the bird was cooking.
It was good. Cooked in a very short time. saved my wife hours of time watching it in the oven. Normally the white meat is pretty dry..... this wasn't. Very little was left of the 17lb bird.
No need to call the fire dept.... no one was seriously harmed, it was a good day.
Now.... time for a nap.... or more.
edit: next time I will abide by the 3min/lb rule as opposed to my wife's spur of the moment decision to " cook it longer so we're sure it's done " .... yeah, it was done 15 minutes ago.... next time.... Still good.... just that the wings and legs were pretty much too much done. Crispy.
Last edited by Guitarhacker; 11/22/1802:33 PM.
You can find my music at: www.herbhartley.com Add nothing that adds nothing to the music. You can make excuses or you can make progress but not both.
The magic you are looking for is in the work you are avoiding.
Glad to hear it was (mostly) successful! I've been super curious about trying to fried, but I hear it has to be done very carefully. It has been the cause of many house fires.
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