Saturday, November 26, 2011

Deep Frying a Turkey

First, the set up.  The paper catches the inevitable peanut oil splatters.
Adam brined the 14 lb. organic turkey in a mixture of brown sugar & salt -- overnight for about 16 hrs.
 The lowering of the turkey into the hot oil -- Jay's taking a pix of the process.
Adam & Bob -- watching the turkey cook -- it cooks in about an hour.
Adam & Turkey #1.
Jay & Turkey #1. 
 And then they cooked Turkey #2 above -- Turkey #2 was a 16 lb. turkey.  It was not organic & Adam didn't brine it.  We did a taste test.  It's official -- the organic, brined Turkey #1 was definitely better -- it was moist & had better flavor. 

Deep frying a turkey involves a bit of work -- preparation & clean-up -- but the end result is great!

2 comments:

  1. Wow, what a commotion. But I'm sure it was worth it and it got the "boys" cooking.

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  2. I'm not sure who looks better, the boys or the turkey!! Let's say everyone looks grand. I expect a fried turkey next time I'm there. We can fry a turkey on day one and not cook anything else for 3 days.

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