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Never had a deep-fried turkey. I've never had difficulty getting a delicious bird without, though. The trick is brining. You soak that sucker out on the back porch starting about noon the day before, keepin' him nice'n'icy. Then you put him in the oven about 9, lightly tented in foil. Then an hour later you baste him with his own juices from the pan, then you put about a shot glass of mead on him. Repeat every hour or so until he's done, take him out, make sure all your other shit is gonna be done in 15 min or so, pop him back in to warm him up, and serve it all at once while it's hot.
thenewgreen · 4897 days ago · link ·
We bought the house we are in largely for it's kitchen. Next year I hope to host a gathering for thanksgiving. That said, maybe we'll have to cook a holiday meal in an off season month, just for the he'll of it.
I cooked a turkey in college and injected it with blueberry chutney before hand. It was delicious but all the meat was a purply blue color. -a bit off puting. The brineing is a good call.