Steve, putting a turkey into the fryer

Yes, I do know it’s actually Wednesday, and that Friday isn’t spelled with a ‘Y’.

So tomorrow is Thanksgiving day, in the US, and since a good chunk of our staff are American, and the rest of us are down for anything that involves a lot of food, we’ll be celebrating the holiday tomorrow.

This year, we decided to do something a little different.  Back in 2009, we spent Christmas in Cajun country, and we got to try a Turkey the way the Cajuns do it; deep fried!  So we bought a turkey friar, and watched more than a few Turkey Fryer explosion videos on YouTube, and set out to fry our turkey.  Actually, it will be more like 11 turkies.   We’ll do a few the old fashioned way, but it’s hard to beat the cirspy-on-the-outside-juicy-on-the-inside-goodness of a deep fried turkey.

The Vultures pick the turkey Carcasses clean.

The turkey’s cook quite quickly, with a 13 lb bird, cooking in under 40 minutes.  We then carved them, and will reheat the meat tomorrow.  Pictured on the right are some of the guys picking clean some of the carcasses after they’ve been carved.

Tomorrow’s supper will be for around 160 people, as we have a huge weekend, with 6 houses being built, in addtion to the 4 houses that were built earlier this week.  Steve will be building a house on Friday and Saturday with a business group from Indiana.