#DEEP FRIED TURKEY SKIN#
Until the late 1980s, the recipe pretty much stayed put in its supposed birthplace of Creole country. When deep frying a turkey, the skin is crispy (obviously because of the oil), the meat flavorful and juicy. In an electric turkey fryer, heat oil to 350☏. Season turkey inside and out with garlic powder, paprika, salt and pepper. Inject between about 1/2-ounce to 1-ounce of marinade per pound. Injecting a mixture of browned butter, garlic, and herbs into the meat before frying it brought this Thanksgiving centerpiece to a whole other level. Inject marinade into turkey using an injector kit. Deep-frying a turkey is the fastest, most thrilling way to a crispy-skinned, juicy bird. In Wilson’s heyday in the 1970s, he was one of the only chefs in America to make the crispy Southern delicacy-and did so in something similar to an aluminum crawfish boiler. Blend marinade ingredients in a high-powered blender. It saves time in the kitchen, and also adds some theatre to your holiday feast. So you’ll need to set a timer depending on the weight of the turkey. The Cajun chef and personality Justin Wilson was the first person to publicly declare that he’d seen someone deep-fry a turkey back in the 1930s-a process that involves lowering a turkey with a hanger-type apparatus into a giant vat of 400-degree oil heated with propane gas, and cooking it for three to four minutes (a significantly shorter amount of time than a typical oven-roasted version). The best thing is that is only takes about 45 minutes to deep fry the turkey (for a 12 lb turkey) What a time saver The turkey fries at 3-½ minutes per pound (500grams) when the oil is 160☌/325☏. It’s as much a part of the fabric of America’s day of thanks as canned cranberries and football. Simply fill the pot with a couple gallons of water, then place the turkey in the fryer. Aside from the hilarity and hazard of this Thanksgiving recipe, there’s a history behind its rise to fame. For those of us who lack an adventurous culinary spirit (or are wary of a vat of boiling oil), the deep-fried turkey is nothing more than a cautionary tale imprinted in our minds by comical YouTube videos of explosive fryers, the decidedly unfunny headlines about houses burned down by errant fryer fires, and the drawl of Paula Deen’s voice after basting a freshly fried bird with butter.
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