A few weekends ago I went to the house of some friends to try my first fried turkey. I suspect that our chef that day was annoyed that he made it through the holidays either without getting his fill of turkey or he just didn’t get to have his turkey made the way he wanted. Regardless of the reason, he set up his propane burner in the snow and we were off.
Before we even got there, my friend had seasoned the turkey with cajun spices both inside and out with the use of one of those flavor injectors. Then after a decent amount of measuring (so the oil wouldn’t spill over when you add the turkey) and keeping a close eye on the temperature, the turkey was lowered into the vat of boiling hot oil.
Three to four minutes a pound later, we got this:
And let me tell you people, yes…fried turkey is just as good as people claim it is. The skin is crispy while the meat inside is nice and moist. I blissfully chewed on a wing and some dark meat while completely forgetting about the snow falling outside. Seriously, if you are careful and know what you are doing, this can be an extremely enjoyable meal…especially with good beer and good friends.