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I can tell you that there are definitely a lot of wild turkeys in Plymouth, at least in 2009. 
My husband’s uncle kept threatening to go grab one and bring it in for dinner.</p>
<p>Two step process for delicious turkey.</p>
<ol>
<li> inject with marinade</li>
<li> deep fry 3 minutes per pound.</li>
</ol>
<p>Do you literally inject the turkey with a hypodermic needle?</p>
<p>Actually I am curious how you marinade a bird that’s so big. I am usually able to fit a chicken in a 1 gallon ziplog bag (!), but it seems you would really need a big big bag for a turkey.</p>
<p>(I also would have trouble deep frying a turkey so big … how many gallons of oil would you need? Or do you recoup on the oil investment by deep frying 20 turkeys in it?)</p>
<p>[Flavor</a> Injector | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/products/sku6365316/?pkey=cmeat-seafood-tools|ctlmetmet]Flavor”>http://www.williams-sonoma.com/products/sku6365316/?pkey=cmeat-seafood-tools|ctlmetmet)</p>
<p>Wu- They sell bags specifically for cooking turkeys in.</p>
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<p>The injector resembles a big hypodermic needle. You can buy them a lot of places. I know Wal-Mart sells them. I just buy a jar of marinade from our local butcher shop. You don’t actually marinade the bird per se, rather you inject the marinade into the bird.</p>
<p>This year I deep fried an 18lb. turkey. I used a little over 3 gallons of peanut oil. You have to use peanut oil because of the higher smoking point. You can reuse the oil several times.</p>
<p>Yeah, but I almost think the price of the oil would approach the price of the turkey!</p>
<p>Also, pardon my ignorance, but since the dead turkey doesn’t have like a functional vascular system, how does diffusion occur?</p>
<p>You don’t inject the flavoring into a blood vessel; you inject it into multiple points in the flesh. As the meat cooks, the flavors disperse.</p>
<p>The oil is kind of pricey, depending on where you get it. It’s anywhere from 25-30 dollars for 3 gallons. The flavor and moistness of the turkey make it well worth the expense IMO.</p>
<p>WuTang, get a basic cookbook for some basic cooking techniques, you don’t need to overthink on this. :D</p>
<p>Can’t believe no one has come up with a cheaper high-temperature food-grade (possibly zero-calorie?) solvent. Hmm…</p>
<p>WuTang, if you want to try roasting a turkey, it does not need to be complicated. It needn’t involve injecting or deep frying. All you need is a pan and an oven large enough to accommodate the bird. Really.</p>
<p>How safe it is to recycle oil after you use it? i.e. strain the oil and freeze it for use for whenever you want to use it later?</p>
<p>No don’t re-use them, you will pay for them with your health later. Medicine is very expensive. The only thing you can do with that oil is to put in a car.
[Fill</a> your tank with vegetable oil - MSN Money](<a href=“http://moneycentral.msn.com/content/Savinganddebt/Saveonacar/P115218.asp]Fill”>http://moneycentral.msn.com/content/Savinganddebt/Saveonacar/P115218.asp)</p>
<p>Having worked with fast food, I know they don’t change their shortening for 7 days! (Though they filter it each morning)</p>
<p>my family does cornish hens. Each person gets their own.</p>
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<p>They are even closer in town than that. I haven’t seen these birds riding the the T, but early in the morning on a visit to the Boston area last year I spotted a flock of wild turkeys pecking along in the shrubs of a small industrial park in Woburn. The nearest true wilderness or forest was many miles away.</p>
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<p>LOL! That was our turkey as well, except it was an organic heritage kosher bird. Not local, but apparently it’d been staying at some fancy spa resort. On the other hand, Whole Foods DID toss in a free reusable grocery bag. Every time I use that bag, I can think about what I paid for the turkey and wince. :)</p>
<p>On the other hand, the turkey was really good. The nice thing about kosher birds is that the kashering process results in a pre-brined bird. The not-so-nice thing about kosher birds is that the kashering process results in a bird that still has lots of pinfeathers and bits of quill. It takes an hour or two with tweezers (dedicated to the purpose) to yank them out. </p>
<p>Tried roasting the bird with the convection oven for the first time. A 17.5 lb bird with stuffing took a mere 2.5 hours. It probably should have been less, but I just could not believe it was actually done that quickly. Another bonus was that with convection roasting you do not turn or baste the bird–you are strictly enjoined NOT to, in fact. The turkey came out moist and evenly browned, a picture-perfect bird. We line the body caveties with cheesecloth before stuffing, which makes it dead easy to pull out the stuffing when the bird comes out of the oven. </p>
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<p>Seeing the words “Christmas” and “nosh” together is disorienting. ;)</p>
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Yeah, there’s one who lives in Kendall Square, in the parking lot across from my husband’s building! We suspect that he commutes in from the 'burbs on the commuter rail.</p>
<p>20 year vegetarian, here. We had a lentil and rice dish (not great, gotta work on a better recipe for that) and roasted root vegetables that were OUTSTANDING. Cut up new potatoes, beets, carrots, parsnips, purple-top turnips and onions into 1 1/2inch cubes, drizzle with olive oil, fresh rosemary, salt and pepper. Bake at 350 for an hour in a foil sealed pan. You will forget all about turkey.</p>