Crunch Buttsteak wrote:

> Heat a hyooge amount of peanut oil up to 375 F or so, drop the turkey
> in, stand around the boiling oil drinking and watching it bubble, and
> in 45 minutes or so the turkey will float up to the top. It's ready.
> It really doesn't soak up a lot of oil. The outside of the turkey
> develops a sort of crust that seals the juices on the inside. Once
> you've sliced it, there's no greasiness to suggest that it was fried.
> Kind of a hassle to set up the burner and fryer and then clean up
> after you're done (that's why you might want to take the opportunity
> to cook two or three birds), but the cooking part is a breeze.

There are two parts to that spiel that I like. The "cooking part is a
breeze" is of course one bit. The opportunity to stand around drinking
while watching a pot bubble - and still be able to tell the bride to be
that I'm actually cooking - is the other. Some nitty gritty details
required though.

1) WTF do I obtain a Turkey? Do I buy one? Shoot one? Club a randomly
passing Turk to death?

2) HTF do I obtain hyooge amounts of peanut oil?

3) WTF is 375 F in the local lingo? 190ish?

4) How big is a Turkey anyway? How much bigger than a chook or a duck?



-- 
"Beyond the Euphrates began for us the land of mirage and danger, the
sands where one helplessly sank, and the roads which ended in nothing.
The slightest reversal would have resulted in a jolt to our prestige
giving rise to all kinds of catastrophe; the problem was not only to
conquer but to conquer again and again, perpetually; our forces would be
drained off in the attempt." - Emperor Hadrian AD 117-138