I have a Thanksgiving confession and it's a big one: I don't actually like turkey. I adore gravy, I'm obsessed with stuffing, but turkey, the centerpiece of the meal, has almost no appeal for me. In fact, if the turkey weren't necessary for making the gravy and (at least in my house) holding the stuffing, I would skip it altogether. As is I barely eat any and what I do consume is swimming in that luscious gravy.
There is one exception and that's deep-fried turkey. I know; it's easy to like almost anything that's been deep-fried. But the truth is, I believe fried turkey has several key advantages over the roasted kind. First of all, cooking turkey in 350°F oil seals the skin, ensuring moist, juicy meat, which is not something you can always say about roast turkey. A second advantage is speed. A deep-fried turkey takes three to four minutes per pound so a 10-pound turkey is ready in under an hour; roast turkey takes several hours. That leads to a third benefit, fun. Letting aRead More »from Deep-Fried Turkey: Essential Equipment and Safety Tips