Happy turkey day Cybertruckers.

[HaulingAss]

The secret is actually the salting/brining of the turkey. It preserves the meat, in addition to adding flavor. This is why you can get away with counter thawing (or even leaving fresh meat out overnight).

Exactly! The washing/drying before salting helps too.

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[Urander]

 

[ModelAZ]

Happy Thanksgiving everyone. Hope your turkey looks as good as this!

 

[That Beast Mode]

Happy Turkey day fellas (and ladies).

The CyberTurTrucken, no idea why it keeps making the front end look different, but i got too much eating to do today to fix it.

 

[hemiarch]

Happy Turkey day fellas (and ladies).

The CyberTurTrucken, no idea why it keeps making the front end look different, but i got too much eating to do today to fix it.

That is amazing

 

[CYBERSALLYB]

I missed this post last week - made pies on Wednesday! Deep fried the birds on Thursday - everything turned out... now onto the next holiday. Loved picking up our new Xmas tree in the CT - it's our first truck, so we are really loving not asking for favors or paying delivery charges!

 

[hemiarch]

I missed this post last week - made pies on Wednesday! Deep fried the birds on Thursday - everything turned out... now onto the next holiday. Loved picking up our new Xmas tree in the CT - it's our first truck, so we are really loving not asking for favors or paying delivery charges!

Wow! What a spread ! Awesome.
Consider joining us here.
https://www.cybertruckownersclub.com/forum/threads/ho-ho-holiday-ideas.51102/page-9
Hanukkah ideas and kwanza also welcome. Any holiday really.

 

[Jabman]

I’ve been deep frying turkeys for years. Non issue if you use your noggin. Do it OUTSIDE away from structures, preferably on pavement, dry the bird really well. I always brine for 2 days. Wear protective garments: long sleeves, gloves, eye protection. Key: lower the bird VERY SLOWLY. Dropping an inch every 15-20 seconds until it is submerged. 45 minutes later (for a 15-17lb bird), you have a crisp skin and a juicy meat. White and dark meat. My deep fried turkey was consumed in under 10 minutes. That’s good eatin’

 

[hemiarch]

I’ve been deep frying turkeys for years. Non issue if you use your noggin. Do it OUTSIDE away from structures, preferably on pavement, dry the bird really well. I always brine for 2 days. Wear protective garments: long sleeves, gloves, eye protection. Key: lower the bird VERY SLOWLY. Dropping an inch every 15-20 seconds until it is submerged. 45 minutes later (for a 15-17lb bird), you have a crisp skin and a juicy meat. White and dark meat. My deep fried turkey was consumed in under 10 minutes. That’s good eatin’

Sounds amazing. If only all my clown patients observed this level of scientific caution .

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