First off, I'm the worst. I know. Sorry it's been so long!
Onto the fried turkey... Jamie and I fried a turkey over Thanksgiving and it was awesome. It is so speedy, and the skin is crispy and delicious. The internal brine gives the turkey meat an extra zip. I highly recommend it! The only issue is the oil. We strained it and put it back in the giant Costco canister and I hear we can use it two more times so we're planning a winter frying party, but after that I'm not sure. I read online someone gave theirs to someone who uses bio diesel in their car? I don't know. We were lucky and had a beautiful, warm Thanksgiving day, and everyone kept coming outside to see this miraculous contraption - and smell the amazingness that is a turkey frying in a vat of peanut oil.
I mostly used this recipe from the New York Times, but tried Alton Brown's method of dipping the turkey in at 250 to avoid splatter. I think if your turkey is dry enough, this is unnecessary. It takes the oil a long time to heat back up. Just make sure your bird is super dry!
Ingredients:
1 12 pound turkey
5 gallons of peanut oil
I mostly used this recipe from the New York Times, but tried Alton Brown's method of dipping the turkey in at 250 to avoid splatter. I think if your turkey is dry enough, this is unnecessary. It takes the oil a long time to heat back up. Just make sure your bird is super dry!
Ingredients:
1 12 pound turkey
5 gallons of peanut oil
