Quote:
Originally Posted by CaliforniaMama
Never had a fried turkey.
Why fry?
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They're much juicier. The dark meat tastes considerably better while the white meat just tastes noticeably better fried.
Time: 3 minutes a pound plus 5 more. Compare that to baking...
My 22lbers took 70 minutes. Roasted it would be something like 6-1/2 ~ 7Hrs.
What I learned, this being my first time, is that next time I'd cut them into pieces to fit my pot better and to allow a LOT less oil to be used. I needed 4 gallons of canola oil which cost me more than the two turkeys. When frying it just doesn't make any difference if the bird is sectioned up or not whereas even a break in the skin while roasting can result in 'Melba turkey'.
Everyone thought it was the best turkey in memory. Next time I'd do the injection thing and put in some interesting and mildly spicy seasoning to take the turkeys to a new level.
Nothing was greasy at all.
The most surprising thing to me was that when I drained the oil back into the same bottles I got it in, they all were filled back up. It appeared that not even a 1/2 cup left on the turkeys and none drained off them as they post cooked/drained.