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.
That’s why.
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We deep-fry 5 or 6 turkeys during our huge Mardi Gras party. They are sooooo delicious. That’s why!!! 🙂
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.
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.
Hi Joan – I have not yet tried a spatchcocked turkey, I’ll take your word that it’s a winner, wonder how that would fit in the oven with my 26 lb. bird?
LL