kennedy Posted December 9, 2012 Share Posted December 9, 2012 Bought a 13 lb. turkey. I only have a 53 litre Minoya oven to roast it in.Has anyone attemped this? Plan 2 is to deep fry it. Any suggestions would be appreciated. Link to comment Share on other sites More sharing options...
RabC Posted December 9, 2012 Share Posted December 9, 2012 (edited) Having seen the You Tube videos, if you are going to try the second option make sure you have good medical insurance. Edited December 9, 2012 by RabC 1 Link to comment Share on other sites More sharing options...
terak Posted December 9, 2012 Share Posted December 9, 2012 (edited) Deep fried Turkey - should KFC be worried ??? Edited December 9, 2012 by terak Link to comment Share on other sites More sharing options...
WilliaminBKK Posted December 10, 2012 Share Posted December 10, 2012 Spactchcock the turkey. I also love to brine all poultry - amazing results. http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html 1 Link to comment Share on other sites More sharing options...
butterisbetter Posted December 10, 2012 Share Posted December 10, 2012 Spactchcock the turkey. I also love to brine all poultry - amazing results. http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html you could also quarter it and roast the dark and white meat portions separately since white meat requires a shorter cooking time. As for brining, the turkeys I have seen in Thailand are either Norbest or Butterball, and they are already injected with lots of saline solution, so further brining wouldn't help. 1 Link to comment Share on other sites More sharing options...
gennisis Posted December 10, 2012 Share Posted December 10, 2012 back home in UK you could buy a bone- in Turkey breast stuffed and ready to bake. So,in theory, saw off the breast and bake it. Saw off the thighs,wings and legs and refreeze them Stew up the carcass with some veg. I was thinking of doing this,either still frozen or partly frozen. Link to comment Share on other sites More sharing options...
WilliaminBKK Posted December 11, 2012 Share Posted December 11, 2012 Spactchcock the turkey. I also love to brine all poultry - amazing results. http://www.seriousea...atchcocked.html you could also quarter it and roast the dark and white meat portions separately since white meat requires a shorter cooking time. As for brining, the turkeys I have seen in Thailand are either Norbest or Butterball, and they are already injected with lots of saline solution, so further brining wouldn't help. Thank you for pointing that out, I was thinking poultry in general, I forgot the frozen ones are already injected. I've had the local fresh turkey which I did brine in parts and it was fantastic. Link to comment Share on other sites More sharing options...
bangsaenguy Posted December 11, 2012 Share Posted December 11, 2012 Be careful frying. Put the turkey in the pot, fill with water until it is submersed and mark the level so you know how much oil to use. Buy oil with a high smoke point. Peanut oil is not available I don't think. I can't find it. Mazola works fine. Bon appetite Link to comment Share on other sites More sharing options...
rookball Posted December 11, 2012 Share Posted December 11, 2012 good lord, we are using the same oven. that is a shlt oven, there is practically no insulation and temperature would not be constant and properly circulated. do not destroy the bird by baking it whole. if you really want to bake it, you will need to separate the thighs and breast. sear it, then off it goes in the oven at max (250) temp if you are going for the deep frying option, just don't overfill and put in the bird very slowly. Link to comment Share on other sites More sharing options...
Backwoods Posted December 12, 2012 Share Posted December 12, 2012 Deep frying turkey is great, but you need a turky fryer, a lot of space outside and good insurance. I have at times cooked a turkey on my BBQ grill using indirect heat, (light 2 burners and place turky on unlit 3rd), but needs to be turned as heat hotter on one side and use thermometer to test when done. Sometimes I just use 2 chicken breasts, stuff in between and use tooth picks to hold together. The turkey fryers we used back home were simply a large deep fryer with a handle to pick up bird, but it has to be completely dryed or you WILL get a grease explosion. Link to comment Share on other sites More sharing options...
honestly Posted December 21, 2012 Share Posted December 21, 2012 If you bought at Makro you could have them cut in half ( like chicken ) on band saw. Done it and it works Link to comment Share on other sites More sharing options...
Ulysses G. Posted December 21, 2012 Share Posted December 21, 2012 One place in Chiang Mai deep fries turkeys for Thanksgiving and Christmas, but, to me, it seems like it changes the texture and is a lot more like fried chicken than roasted turkey. I prefer the old-fashioned method. . Link to comment Share on other sites More sharing options...
Hedghog Posted December 21, 2012 Share Posted December 21, 2012 Debone, Turkey,stuff,roll,tie,roast,delicious. Link to comment Share on other sites More sharing options...
notmyself Posted December 21, 2012 Share Posted December 21, 2012 Debone, Turkey,stuff,roll,tie,roast,delicious. Link to comment Share on other sites More sharing options...
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