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I will be there late Weds afternoon or early evening. Sorry to show up late but I need the hours at work.
Anyways, Garry and I spoke yesterday and thought that rather than serving cold turkey, we could deep fry one after we get done wheeling on Thursday. Typically it only takes an hour or so and contrary to what you would think, its not greasy. If you have the oil hot enough, it seals the fatty skin of the turkey and actually delivers a very moist bird to the table.
Garry said he would pick up a propane fired deep fryer and I volunteered to bring the turkey. We thought this would work out well given that I am not showing up until Weds evening so having to deal with refrigerating a bird for 2-3 days wouldn't be a problem for you folks out on the lakebed.
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