Best way I have ever eaten Turkey.
Roasted is good, love the gravy and stuffing, but
the meat is better fried.
When you cook one, let it stand vertical a while to drip dry.
Dry it with paper towels as good as possible, moisture is the enemy.
Nobody reccomends this, I started doing it, an it's my process now.
I put a lot of oil in the pot, bring it too temp.
Take a big pot, and fill it with the hot oil using a smaller one as a copper.
Put the racked bird in the cooking pan slowly. Watch out, the body cavity
will act as a venturi, shooting a hot oil fountain.
As the oil settles, replace the oil you dipped out.
This makes a couple dirty pots, as there some risk in handling the hot oil.
But, you won't have any shooting out of the pot,
Or end up guessing wrong, and not having enough.
Some sink the bird in water in the pot and then measure the water.
Too much fooling around for me
Last edited by Dillonbuck; 11/27/19.
