Tuesday, February 7, 2012

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I can state unequivocally that we will NOT be deep frying a turkey at my house next Thanksgiving. I’d be a nervous wreck – two busy nephews, a dog, and a huge vat of hot oil do not mix. But it sure was fun to watch my friends Sally and Al deep fry the bird at their home this past Super Bowl Sunday (recipe here). No little kids, no pets in sight.

In about 45 minutes this 12 lb. hen was faultlessly cooked – with crispy bronzed skin and succulent flavorful meat. A thing of beauty. It didn’t hurt that it was a banner day for cooking outdoors either. Sunny and 70° here in Southern California. So, why deep-fry a turkey? If the conditions are right, the weather and all the (many) safety issues are considered, it would be difficult to get any closer to poultry perfection.

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how to deep fry turkey, deep- fried turkey

how to deep fry turkey, deep- fried turkey

how to deep fry turkey, deep- fried turkey

how to deep fry turkey, deep- fried turkey

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That’s why.

15 comments • Filed in: Entertaining

15 Responses to “Why deep-fry a turkey?”

  1. […] out how they did it over on taste with the eyes’ blog. Original recipe […]

  2. Peter says:

    That bird is beautiful! One of these days I’m gonna splurge and buy the appropriate equipment and go for it!

  3. Trix says:

    I think I would be happy to let someone else do this for me – in their house!!! With my luck, I would explode myself : (

  4. Deep frying and I don’t get along. Every time I have to fry something I end-up burning myself, so I too would be a nervous wreck. That said the turkey looks amazing and it cooks so fast. Great shots!

  5. Claudia says:

    I’ve never had this – although southern cousins do this every Thanksgiving and swear by it. I may never do it but now I need to find someone who does – so I can – eat it.

  6. We deep-fry 5 or 6 turkeys during our huge Mardi Gras party. They are sooooo delicious. That’s why!!! :-)

  7. Wow… love that deep fryer!! Seems like it would be much easier than the pulley and lever system one usually has to rig up to safely drop a turkey in hot, boiling oil. I had a deep fried turkey several years ago and it was so moist and delicious.

  8. Joan Nova says:

    After years of hearing about deep-fried turkey, we tried it a couple of years ago. The color was beautiful and even (like this one) but I was unimpressed (plus the thought of ‘deep fry’ goes against my grain). I’ve decided the best way to cook a turkey is spatchcocked…makes for even cooking and it’s always juicy.

  9. FA says:

    I would miss the hours of roasting turkey aroma in the house. But, I would like to taste a deep fried bird, anyway.

  10. Kiri W. says:

    Holy cow, that is crazy! I’m right with you on the nervous wreck part, but it sure does look tasty! And what a short cooking time!

  11. I totally agree! We have been eating Cajun spiced deep fried turkey since…maybe 4 years ago. It’s so juicy inside and it’s hard to go back to roasted turkey.. I mean they are good but just different level. I can’t wait to eat it again next year. I have to say just once a year is good enough considering how much oil needed for this deep frying. It’s a special treat for sure!

  12. pam says:

    I’ve never been brave enough to do my own, but I’ve some at a friend’s house. It was wonderful!

  13. Priscilla M says:

    That’s one sexy bird :)

  14. I couldn’t agree with you more. I love watching and eating a deep fried turkey :) but the act of frying one….all that hot oil… it’s got me up in arms! Great photos.

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