Thanksgiving: Deep fried turkey links and video

by Marisa McClellan, Posted Nov 15th 2007 @ 2:30PM

I have never deep fried a turkey. I've never even gotten a chance to taste a turkey that has been deep fried. However, ever since I heard it was possible, I've been hugely intrigued by the process. The first time it aired, I was totally glued to Alton Brown's show (the clip above is from that show) on the best way to fry a bird. Some day, when I actually have outdoor space, I hope to try it. Until then, I will just have to content myself with watching others do it.

Mahalo has put together a collection of video clips from all over the internet that all offer turkey-frying instruction and edification. They also have a helpful page of step-by-step instructions as to what you need to do it right, how to prepare the turkey and the equipment and how to best go about actually frying the bird. If you're looking for an account of how one family deep fries their turkey every year, look no further than the Goodyblog. They offer their recipe as well as pictures of the prep and process. And, oh my gosh, does their turkey look good.

Source

Filed Under: On the Blogs, Real Kitchens, Ingredients, Holidays, How To
Tags: Alton Brown, america, deep fried, dinner, Goodyblog, holidash, Mahalo, poultry, real kitchens, thanksgiving, turkey

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

11-15-2007 @3:23PM cydeweyz said... My Pop's has been frying turkeys for years. At one point he was frying 6-8 turkeys during thanksgiving for other people. That got tiring, so now it's kept to just a few.
Reply

Vote upVote downReport

11-15-2007 @6:06PM Tna said... This will be year number 3 that we have done an Alton Brown deep fried turkey; they are fabulously moist, tender, tasty, and not greasy.
Reply

Vote upVote downReport

11-15-2007 @6:27PM Jennifer said... We actually heard Alton explain this in person at a chef's lecture in Nashville. The husband wants to try it, but as yet has not ventured into turkey frying. I think the thing he liked most, though, was the turkey derrick.
Reply

Vote upVote downReport

11-18-2007 @9:18AM DRJUNGE said... Most restaurant (at least here in Germany) with high volume of birds (chicken, ducks, turkey) us deepfrying as their prefered method of preparation: It is quick and you can use deep frozen birds directly. Use a separate frier for each kind of bird though, otherwise they'll all taste the same!
Reply