Roasted Turkey… or Fried Turkey?
Image by PublicDomainPictures from Pixabay
I’m sure lots of people will be attempting to prepare their feast this year solo because of the pandemic.. me being one of them! This is my first go-round cooking a turkey on my own. I’m optimistic, I feel my cooking skills have gone up since March!
Majority of Americans are old school when it comes to cooking a bird… and like their Turkey oven-roasted. Some acutally like to lock in the flavor by deep-frying it.
If you are going to go the FRIED route, here are some tips:
-Inject a little more flavor. The suggested recipes advises 8 to 16 hours in a brine bath. -
-NEVER fry a frozen turkey. Thaw and prep it first! The SLOWLY lower it into the 250 degree oil. You want at least three to four inches of oil covering the bird.
-Once the turkey is in, bring the oil temperature to about 350 degrees F. Check the temperature of the bird after 35 minutes. Once it reaches an internal breast temperature of 151 degrees, slowly take it out from the oil and let rest for 30 minutes before carving.