Cracked pepper, maybe a little salt. If it’s pan-seared (which it usually is) then garlic and olive oil. Anything beyond that and it’s no longer a steak, it’s some kind of beef dish.
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Well I am sure @Grey_Devil would concur. Give a coffee rub a try some time. It really works well with steak. Pair it will a good rich Malbec.
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Earworm warning
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Deep-frying turkey safety tips:
Don’t.
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I want a deep fried turkey. I want a moister, tastier turkey
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I enjoy turkey at Thanksgiving dinner, partly for the tradition… but I admit that I actually enjoy the leftover turkey “gobbler” sandwiches (turkey, stuffing, cranberry sauce) more. And a deep-fried, smoked, etc. turkey isn’t any good for that sort of thing.
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And then there’s the cost…
- $50 and up for the fryer itself
- $25 for three gallons of food grade oil you’ll likely use once
- $20 ish for the propane you’ll use
- $50 and up for the fire extinguisher you should have
- $20 ish for the face shield you should be wearing
- And you still haven’t got the bird…
I can get the whole meal (for 8) catered from Whole Foods Paycheck for less.
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Maybe try something that isn’t smoked … sliced fatback, or pancetta maybe?
Honestly, it’s the best turkey I’ve ever had.
If you have sense and the ability to measure volume properly, it’s a snap. Can you light yourself on fire? Yep. Can any dumbass light their house on fire while frying anything at home? Yep.
I think the biggest problem is that it’s marketed to the average moron as fun and easy.
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I was talking about smoked turkey, not a pork product.
I like pearl onions and snap beans cooked in fatback, in pot likker with a little paprika/black pepper/cayenne mixture. That’s good stuff.
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Traditionally, the biggest safety risk with deep frying a turkey happens when people don’t thaw the bird completely before putting it in the boiling oil. When the ice turns to steam it sublimates so violently that it can cause oil to boil up out of cooking vessel, and then ignite itself upon whatever heat source you have under the vessel. as for cooking technique, you can get similar results just as fast by spatchcocking your bird after dry brining it, and then if need be supplying a layer of mayonnaise to add an additional level of oil and protein for creating the Malliard reaction in the skin.
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He was young and arrogant.
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Remember good ol’ Epic Meal Time? That had a moment.
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Don’t knock it till you try it! And don’t tell me you haven’t eaten a lot of insipid roast turkey meals over the Holidays…blech. The trick is to do the stuffing and gravy separately the day before. And cooking the bird outside frees up the oven for everything else. 15lb bird comes out like a giant mcnugget in under 40 minutes so your afternoon isn’t tied up staring through the oven window. Done right it really is the best turkey you’ll ever eat. And it doesn’t take as much oil as you think on account of displacement. The oiI cost is a major downside I will admit however. I do it every Canadian Thanksgiving; that way we can do fries the next day for turkey poutine! A couple or three beers in it adds a bit of thrill and adventure to the Holidays!
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This. Sandwiches the day after is the best turkey.
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Yeah, that was never a bandwagon I was on. I have always preferred small well-crafted plates with appropriate portion sizes.
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Now that is an option for fixing dinner I can get behind.
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Loved the Beach Boys chorus.
I’m rubbing some bacon on it, right now!
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And then it turns out that the pressure from an ABC fire extinguisher can spatter burning oil and make the fire worse.
Frying whole turkeys is more like an annual death-defying stunt than a cooking method.
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i’ve made a compound butter with roasted bone marrow. it goes well with roasted potatoes or on crostini.
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