0

votes

Smoking point for my mixture of oil when Frying the Thanksgiving Turkey?

Answered on August 19, 2014
Created November 20, 2011 at 2:16 PM

I originally wanted to fry my Thanksgiving Turkey in all bacon fat but my Butcher recommended against it because of the overwhelming smoking flavor the Turkey woul get. So I've decided to do a blend of bacon fat, lard, and duck fat. I want to make sure the Turkey comes out great and also want to be able to strain it and use it again since it's such a quality blend.

What is the smoking point for these oils and what do you think the best temperature would be to best cook the bird and maintain the quality of the oil?

  • 22212e9ba2a041e6da6c963d4d41615a

    asked by

    (5773)
  • Views
    1K
  • Last Activity
    1284D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

2 Answers

1
77877f762c40637911396daa19b53094

(78467)

on November 20, 2011
at 03:09 PM

I think you will still have smoking issues although the lard could be your best bet.

We went to a pig 'roast' in Mexico where the pig pieces were actually simmered in its own lard and it was quite tasty, especially the crunchy skin bits.

Let us know how it works please.

0
9a5e2da94ad63ea3186dfa494e16a8d1

on November 20, 2011
at 09:02 PM

You are looking to deep-fry, or pan fry? Not sure how you could pan fry a whole turkey...

I have deep-fried turkeys for most of the past 5-6 Thanksgivings, and it is great, but you need a lot of oil. The best oil I could find in large quantities that didn't cost a fortune was peanut oil, not the best paleo option, but I couldn't afford 3 gallons of lard...

In my opinion, rendered bacon fat has some smoky flavor but not a lot, it is close to lard in my opinion.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!