Saturday, January 9, 2016

Deep Fried Turkey

Just after Thanksgiving I was talking with a friend about turkeys, and he mentioned that at Thanksgiving he, and another couple of guys were manning a couple of pots of oil and deep frying turkeys.  I think he said they actually cooked 12-14 turkeys that day.

My mouth started watering.  It usually does that at the mention of deep fried turkeys.   I'd only had the occasion to try one once before, and as memory served, it was moist and tender and delicious.

Norm mentioned that he would be frying turkeys again on Christmas day and if we wanted to, we could bring a bird or a turkey breast over and he would fry it for us.

We wanted to.

I had a turkey breast in the freezer and I made sure I had room for it in the fridge so it could defrost in plenty of time.

So Christmas morning we brought it over to him, and waited while another turkey fried.  And when he pulled it out of the fryer, it was golden brown and looked so totally luscious. 
I had to wipe the drool off my chin.
Just kidding.  I knew my turkey was next.
So here are the pictures of the adventure.  Since I've never actually fried one myself, I let the master season and prep it. 
And fry it as well.
You need to make sure that the oil is the right temperature.  I believe it was at 350 degrees.
Then comes the prep.  Seasoning is key.  I'd brought a wimpy little container of poultry seasoning, but was told that Lemon Pepper was the way to go.
Making sure that every bit of the surface is seasoned, next up, placing the breast on a holder.
Ready for the oil bath.
Next step, lowering it into the oil, slowly.
After that we wait, and visit for a little while.   This 7 pound breast took just 33 minutes to cook. 
As Norm pulled it out, my heart stopped for just a second. 
And then my mouth took over and started watering.   It would have been rude to grab the breast and run at this point, but I was tempted.  However we waited and visited a little more as Norm fried another turkey breast.
Then we grabbed ours and left.
You may have noticed that my breast was a little dark, but that's because it was seasoned differently from the next breast that was cooked.
And when we got home, I promptly sliced into the breast and loaded up our plates with some of the moistest, tenderest, flavorful turkey I've ever had.  EVER!!! 
That turkey breast is now a dim, savoury memory, but one I can bring out and think about any time I want.

And Norm, we'll be back...

Any time you want to get the fryer going, we'll be there.























Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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