Trying.....to wade.....through .......all the crap that's been going on.....

Ok...I'm gonna deep fry one turkey, and smoke another. For the deep fried
one, I see some have used a polder probe in the hot oil with no problem. To
what temp did you fry the turkey too? Where was the probe placed in the
bird...breast, thigh? Usually we just do 3min per pound and it comes out
good. A couple times it was dry though. I was hoping that using a probe
would eliminate the dry bird.

Thanks....and I may not have any damn veggies at all....

Steve Wertz wrote:
:: On Tue, 25 Nov 2003 00:32:06 GMT, "Scott"
:: wrote:
::
::: Trying.....to wade.....through .......all the crap that's been
::: going on.....
::
:: Thanfully its died down.
::
::: Ok...I'm gonna deep fry one turkey, and smoke another. For the deep
::: fried one, I see some have used a polder probe in the hot oil with
::: no problem. To what temp did you fry the turkey too? Where was the
::: probe placed in the bird...breast, thigh? Usually we just do 3min
::: per pound and it comes out good. A couple times it was dry though.
::: I was hoping that using a probe would eliminate the dry bird.
::
:: Measure the temp in the thickest part of the thigh. I go for 158F in
:: the thigh (which usually means ~170 in the breast). It will rest to
:: a even 165F.
::
:: -sw

Thanks Steve....I'll give it a shot.

On Tue, 25 Nov 2003 03:37:50 -0600, Steve Wertz
wrote:

On Tue, 25 Nov 2003 00:32:06 GMT, "Scott"
wrote:

Trying.....to wade.....through .......all the crap that's been going on.....

Thanfully its died down.

Ok...I'm gonna deep fry one turkey, and smoke another. For the deep fried
one, I see some have used a polder probe in the hot oil with no problem. To
what temp did you fry the turkey too? Where was the probe placed in the
bird...breast, thigh? Usually we just do 3min per pound and it comes out
good. A couple times it was dry though. I was hoping that using a probe
would eliminate the dry bird.

Measure the temp in the thickest part of the thigh. I go for 158F in
the thigh (which usually means ~170 in the breast). It will rest to a
even 165F.

-sw
For an overcooked bird, in our house at any rate.

Harry

Steve Wertz wrote:
:: On Wed, 26 Nov 2003 04:52:45 GMT, Harry Demidavicius
:: wrote:
::
:::: Measure the temp in the thickest part of the thigh. I go for 158F
:::: in the thigh (which usually means ~170 in the breast). It will
:::: rest to a even 165F.
::::
:::: -sw
::: For an overcooked bird, in our house at any rate.
::
:: Not when you deep fry.
::
:: -sw

I tried the probe in the bird...soon as I got in the oil, it was reading
140°. I pulled it outta the boid, and just timed it @3min/pound. When the
time was close, I checked the breast temp with a instant read digital...and
pulled the boid at 161°. She rested out just bueatiful. Very juicy and
cooked through. I injected it the night before with a concoction of melted
butter, chicken stock, roasted garlic, and some spices... very tasty.