Thursday, June 2, 2011

Birthday Turkey

I live with a family of wannabe carnivores. According to Ward and the boys, meat would be the sum total of every meal if we didn't need those pesky vegetables to stay healthy. Therefore, I was not surprised when Theodore said he wanted a “Meat Event” for his recent birthday. After some discussion, it was decided that the event would be a fried turkey.

Our turkey fryer setup
Everyone I know swears that a fried turkey is the best turkey they've ever had. Also, they claim that since the oil doesn't penetrate the skin, it's still healthy. Well, that's not entirely true, a little of the oil does go into the meat--why else would it taste so good? But overall, it's not a bad choice, nutritionwise, in the meat world.

350 degrees is optimum frying temp.

I don't know how many of you are familiar with frying a turkey, but the concept is simple. Basically, you take a full size turkey, submerse it in hot oil, and fry it until it is done.* The first time we fried a turkey, I was very excited because a large size bird was only going to take about an hour to cook--what a time saver. However, we failed to realize that the setup and the heating of the oil to cooking temperature took a couple of hours. Lunch was a little late that day.

Ward getting ready to carve the turkey.
Ward was the mastermind behind frying the turkey for Theodore's meat event. He beautifully fried a 10 pound turkey most of which was eaten during the birthday meal. Did I mention that the males of the family like meat? We topped the evening off with a birthday cheesecake—but didn't fry it. Maybe next time.

*A word of caution if you are going to try this at home. A frozen turkey can explode in the hot oil.

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