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Deep-fried turkeys
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<blockquote data-quote="mna0121" data-source="post: 628778" data-attributes="member: 2868"><p>All of our customers are friends, neighbors and coworkers so we keep them dirt cheap $45, we supply the bird and everything. I have two pots that can hold three birds the rest are the cheap singles, usually picked up at yards sales once the guy fries one and finds out how much work it is. I bought an unused burner, pot and fry kit for $12 last year. If you keep a close eye on your grease and don't let it start smoking I guess you are unlimited to how many you can cook. I just keep adding grease when it gets low. We usually fry three days in a row according to when the customer wants their bird. Over night as the grease cools the injection spices and crumbs will settle to the bottom of the pot, you can not just fire the pots up they have to be strained. Another reason our birds are sold so cheap is I don't buy much new grease for this purpose. I have a deli, I save the used grease from the fryers, store it in my walk-in cooler. I also do not use peanut oil, clear frying oil is cheaper but has a lower smoke temp, been using it for years just got to keep a closer eye on your temps. All my customers a repeats and returns from trying it their selves RTR</p></blockquote><p></p>
[QUOTE="mna0121, post: 628778, member: 2868"] All of our customers are friends, neighbors and coworkers so we keep them dirt cheap $45, we supply the bird and everything. I have two pots that can hold three birds the rest are the cheap singles, usually picked up at yards sales once the guy fries one and finds out how much work it is. I bought an unused burner, pot and fry kit for $12 last year. If you keep a close eye on your grease and don't let it start smoking I guess you are unlimited to how many you can cook. I just keep adding grease when it gets low. We usually fry three days in a row according to when the customer wants their bird. Over night as the grease cools the injection spices and crumbs will settle to the bottom of the pot, you can not just fire the pots up they have to be strained. Another reason our birds are sold so cheap is I don't buy much new grease for this purpose. I have a deli, I save the used grease from the fryers, store it in my walk-in cooler. I also do not use peanut oil, clear frying oil is cheaper but has a lower smoke temp, been using it for years just got to keep a closer eye on your temps. All my customers a repeats and returns from trying it their selves RTR [/QUOTE]
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