Obligatory: make sure your deep fryer turkey is fully thawed before dunking it. If you’re pulling it out of the freezer at the time of this writing, you’re gonna start a fire. Happy turkey day!
I’m not from the USA and ice always wanted to ask, is deep frying the turkey really how it’s done or is it just a joke?
Most (99%) oven roast the turkey but the fattest of rednecks deep fry it to show reverence to their fat ancestors.
As a fat redneck, you’re mostly correct. You just forgot to add the word drunk in there somewhere.
Imma fry one up in about half an hour. I’m also gonna start drinking in just a minute. My fat drunk uncle who lost several of his fingers in a fireworks incident is smiling down on me from redneck heaven.
The funniest part is it’s the middle class white dudes who burn down their backyards meanwhile bubba and Uncle Jim Bob will give you the juiciest fuckin turkey you’ll ever have in your entire life.
Nope it’s definitely a thing. We’ve got a bird in the oven now, but some friends are bringing over another bird and their fryer this afternoon. Deep fried turkey is delicious, nevermind the fat jokes lol
I read an article about not defrosting if you’re cooking it in the oven. It said you just add 50% time at temp.
I’m not a bird guy though, so I’m really just here to hint at knowledge that exists for you to find, which really makes you think about how knowledge works in the first place and how your brain can trigger memory from either sensory input or thought or both, but then sometimes it’s not there also.
Anyway someone in the fam got covid so I’m doing steaks instead.
How can you rub butter and spices under the skin if the turkey is frozen solid?
Cut the skin, pull it up, pinch some of the seasoning in your fingers and stick your fingers under the skin, rub it around. Done
Nah you can actually defrost it really fast by doing sous vide or an aproximation By having somewhat regularly flowing water with it in the sink or bathtub. You can also cook frozen but you will want to really rub butter or oil on the skin on the outside since you cant get it under the skin and baste the turkey every hour or so until its up to temp.
Its too late to get a nice brine but there are reasonable answers to getting a nice dinner anyways.
Its not super great, but it sorta depends on how you bring it up and that you dont do it in a way that takes hours of it being above the bacteria threshold like by using an immersion circulator. And then baking it fully up to temp immediately after. Ita not best practice but its often usable if you have no other options.
Just set your deep fryer to 450 and sous-vide that frozen bird in hot oil for a minute.
I don’t have time for that. Can I put it to 900 and get it done in 30 seconds?
