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Old 10-24-2012, 11:05 PM   #11
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Quote:
Originally Posted by Island_tim View Post
Cooking a turkey in a galvanized garbage can is hazardous to your health. Galvanizing is a hazardous material when burning.
Sorry, you are misinformed.

The charcoal does not generate enough heat to release the zinc from the galvanized steel.
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Old 10-25-2012, 06:04 AM   #12
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My bad, I mean't 325, but typed 225.
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Old 10-25-2012, 08:16 AM   #13
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Did you have to turn the gas on higher to get it back to 325 degrees?
Mine did float to the top and was golden brown. I used pure peanut oil.
But the skin tasted kind of oily to me.
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Old 10-25-2012, 12:39 PM   #14
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Yes, when the bird drops the oild temp, you have to increase the burner to get it back up again. Then settle it back to 325 range. The skin will be a bit oily..but crisp in places.

I have fried many every year. I will tell you this, I think the 4th one to come out of the oil tastes better than the first one in fresh oil. After a couple the oil is good and seasoned.

Again, this is my opinion... Sorry I made the temp error, Still cant find the edit button to fix it.
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Old 10-25-2012, 01:41 PM   #15
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Good to hear. This will be the 2nd time it will be used. Thank you for the help.
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Old 11-06-2012, 10:09 AM   #16
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I smoke mine every year with my Chargriller smoker. I use cherry wood in the firebox and rub the bird with a good poultry rub. Keep the chamber temp 200-225* and it's done in about 3-5 hours depending on the size of the bird.
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Old 11-06-2012, 07:26 PM   #17
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Old 11-07-2012, 10:17 AM   #18
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My Brother-in-Law has a propane turkey cooker. It's compact, holds up to 16 lb bird and has a drip catch pan. 10 minutes / lb and turns out beautifully. I think this is how I would cook a turkey camping. I think they run about $99 at Costco or any big box store. Doesn't give you smoked option, but another option that is less hassle then frying.
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Old 01-21-2013, 10:33 AM   #19
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I have a Masterbuilt deep fryer. I will cook up to a 15 lb. bird. It's electric with a digital display and works great for any deep frying. The thermostat keeps the temperature pretty constant at whatever you set it to. I've used propane deep fryers also but the electric one is a no brainer on temperature control. Great fish fryer also.
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Old 05-16-2013, 08:25 AM   #20
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We use the Weber Kettle...indirect cooking method. Add 4 or 5 briquets each hour, use hickory chunks to smoke to taste. Normally takes 11 - 13 minute per pound.
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