I volunteered to contribute a fried turkey to our Festivus staff lunch today, and had planned to fry the bird on site. The logistics of carting along the fryer, propane, carving kit and work table were complicated by rain in the forecast. I didn’t feel comfortable frying under the overhang on our loading dock, and didn’t want to stain the concrete. I was feeling too lazy to bring a canopy along, so I just did the fry at home and brought the hot bird in.  I had wanted to share the process with some of the guys at the office, so I took some shots and video for them. 

Maple bacon bourbon brine

The brine was the best part. I adapted another recipe I had and brined the bird overnight. It’d make a great injection marinade as well.

Rain in the forecast, frying under a canopy

It’s always a little dodgy running a hot fryer under a cannot like this. The vinyl cloth gets soft and sags, collecting rain water. I really need to get a new canopy. Still, this did the trick for today.  That’s my 110k BTU burner under there.