Recipe Reviews By tomc

tomc reviewed Deep Fried Turkey
If you enjoy the dark meat from the turkey as much as I do, then trust me - never EVER EVER deep fry your turkey!!
I tried it this year for the first time - I've heard so much about it that I thought I'd give it a try. I followed the directions to the letter - 350 degrees; 3.5 minutes per pound; carefully monitoring the bird (which was about 17 lbs) for the entire hour it took to cook it. I used no marinades or brining, but the white meat turned out nice and juicy. However, I lost out on the dark meat as much of it had overcooked and turned to jerky. Drumsticks and thighs were OK (there was a little of the 'tough meat' on them), but the wings and the smaller pieces (in the thinner areas of the bird) had to be thrown out or fed to the family pets - just too tough for human consumption. I have had much better results with a roasting bag, where ALL the meat is so tender and juicy, it literally falls right off the bird. None of the meat gets wasted. I was deeply disappointed at the amount of meat (or 'turkey jerky') I had to just throw away this year.

I think those who swear by deep fried turkeys very likely prefer the white meat, which I think is the majority of folks out there. At our table, I admit I stand alone in my preference as everyone else likes the white meat.

I gave my new frying equipment to my son in law as I doubt I'll be using it again. I think I'll just stick with the roasting bags... November 28, 2004