Press Release: Deep Fried Turkey

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• October 28, 2003 at 5:07 pm #7034
  David Lauterbach

  Keymaster

  Banish Bone-Dry Birds This Thanksgiving: Deep Fry Your Turkey Instead<br />
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  28 October 2003, 05:04am ET <br />
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  NEW YORK, Oct. 28 /PRNewswire/ — How many times have you sliced into a tasteless, bone-dry turkey on Thanksgiving wishing your fowl had not run afoul in the oven? This year, try frying your bird instead.<br />
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  "Frying is one of the best ways to get a moist, delicious turkey in a really short period of time. The skin will be crispy, the meat will be juicy, and — depending on how you marinate it-spicy," says David Lauterbach of BriansBelly.com, a web site that extols the joys of food and the men who eat and cook those dishes.<br />
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  "Deep frying a turkey is not difficult, but like all good cooking endeavors it requires some hardware, preparation and care to do it right," says Lauterbach.<br />
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  If you’re just getting started, look to purchase a turkey fry kit that includes all the essentials: a large pot, burner, turkey stand, lift hook, fry thermometer, marinade injector and basket. The fry basket will turn that one-hit kit into a multi-tasking fryer you can use anytime. Pick an outdoor location away from buildings to set up your fry station; never do this indoors.<br />
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  Turkey frying originated in New Orleans, so most chefs season the skin with a dry Cajun spice rub after injecting a garlic and butter marinade. The injection method shortens the amount of time needed to season the bird, and the process of applying dry rub — aside from seasoning the skin–helps the marinade mingle with the meat.<br />
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  A 15-pound turkey is about the maximum size bird you want to cook like this. Aside from being unwieldy, larger birds need more oil; and as fry time goes over an hour the skin could be overcooked. The average fry session requires about five gallons of peanut oil. Peanut oil is re-usable, healthy, tastes great and has a very high flash point — meaning that it is the least likely to smoke or flame up if the oil gets much hotter than the recommended 350 degrees fahrenheit. Fry time is approximately 3-1/2 minutes per pound.<br />
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  For a more detailed guide to deep frying turkeys, be sure to visit Brian’s Belly ( https://www.briansbelly.com ).<br />
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