My dad has done it for about the last 15 years. He said he was done so I went and bought the big fryer and I'm going to do it for the first time this year. He has a seasoning he rubs on the outside then injects it with garlic butter. Personally I prefer it to the traditional baked turkey, especially the outer layers with the skin still attached.How many of you have done the deep-fried turkey thing? I have not and have never had the opportunity to try the meat from a deep-fried turkey.
Tried plain tofu once. That was one time too many. Have been told there are flavors. No thanks.Turkey. Always turkey, plus mashed 'taters, gravy, dressing (or is it stuffing?), green beans almondine, dinner rolls, cranberry relish, punkin' pie with whipped cream and wine. Did I miss anything?
No ham or sweet potato casserole or pecan pie over here. I do like pecan pie, but not sweet potato casserole.
Tofu turkey does sound delicious. Why don't you try it first and let me know?
A local Chinese restaurant put tofu cubes in their egg drop soup. The tofu absorbed the soup flavor, so it wasn't too bad. The tofu just added some spongy texture. That's about the extent of my tofu experience.Tried plain tofu once. That was one time too many. Have been told there are flavors. No thanks.
Duck is rather fatty which is probably why I liked it so much the couple times I was lucky enough to eat it. It's the same idea behind wrapping any lean cut of meat in bacon before cooking. The bacon fat drippings continuously baste the meat to keep it moist.Would like to try it sometime. Supposedly the duck is the greasiest part, and makes the turkey more moist and flavorful?