"Deep frying a turkey is a very fast method of cooking that is gaining in popularity. The turkey comes out very moist and tasty with dark, crispy skin. However, proper precautions must be taken before taking on the task. Make sure you have a turkey fryer, thaw the turkey completely and fry it outside. Be sure to follow the instructions that come with your deep-fryer. Check out these tips on how to get the best - and safest- fry."
"Also referred to as "butterflied" turkey, this method involves cutting the turkey down the back, removing the backbone, and letting it lie flat. This allows for even cooking on all parts of the bird and the crispiest skin. You can then roast, grill or smoke the turkey to perfection. Here's an easy Spatchcock recipe video if it's your first time trying this method."
Five alternative cooking methods offer distinct turkey results: grilling, deep-frying, spatchcocking, rotisserie roasting, and turducken assembly. Grilling on a covered charcoal grill imparts a smoky flavor, frees up kitchen space, and reduces cleanup. Deep-frying cooks rapidly and yields moist meat with dark, crispy skin but requires complete thawing, outdoor frying, a turkey fryer, and strict safety precautions. Spatchcocking (butterflying) removes the backbone so the bird lies flat for even cooking and very crispy skin and can be finished by roasting, grilling, or smoking. Rotisserie roasting slowly delivers golden brown, evenly cooked meat with a crispy crust. A turducken nests a chicken inside a duck inside a turkey for a dramatic centerpiece; some attribute its popularity to a Louisiana chef.
Read at ABC7 Los Angeles
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