Indoor electric turkey fryer by Masterbuilt, $150 from masterbuilt.com (
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With all the turkey, ham, casseroles and pies that get served on Thanksgiving, ovens work overtime. It’s often a challenge to orchestrate the cooking times and temperatures, and the turkey ends up being dry and overcooked — or, worse, undercooked, which makes for last-minute reheating and scrambling.
Deep fried turkey is a great alternative that frees up oven space without compromising on taste. And while this method may come with some precautions (see safety tips, page 43) the results can be moist, juicy and tasty turkey that is extremely fuss-free.
Just ask John McLemore of Masterbuilt, an expert in deep fried turkey. “Deep-frying a turkey has become more popular over the years, and it can be a delicious way to cook a turkey if done in a safe environment,” he says.
If you really want to spice things up, try adding a little seasoning or marinade to the turkey before frying. This year, Butterball is offering buttery creole and cajun dry rub seasonings, which are a great way to boost the flavor.
Over at Jive Turkey (570 Myrtle Ave., Brooklyn, 718-797-1688; thejiveturkey.com), owner Arika Westbrok can do the frying for you. Her passion for deep-fried turkey has been going strong for the past seven years.
“I wanted to bring fried turkey, which is a quintessential American dish, to New York. Fried turkey is very popular in the South where people have their own equipment to fry outdoors, but many New Yorkers don’t have the space or equipment.”
Jive Turkey offers 15 flavors, such as fresh herb, roasted garlic, lemon pepper and red wine cranberry. Fully cooked and ready to reheat and eat, fried turkeys will be available for pick-up today through Thanksgiving Day until 5 p.m.
Fried turkey is becoming so popular that even the popular chain Popeye’s is offering it on its menu this holiday. Popeye’s chief marketing officer, Dick Lynch, points out that “customers have an unwavering love for our flavorful fried chicken, but what are the holidays without turkey?
Our cajun turkey is a great menu centerpiece.”
More than 95 Popeye’s in the New York area will be offering the cajun bird at a reasonable price — a nine-to 11-pound turkey will run around $40. (Call 1-877-POPEYES or visit popeyes.com for locations.)
“The holiday season is centered on fellowship with family and friends,” said Amy Alarcon, director of Popeye’s culinary innovation. “The easy preparation of the cajun turkeys — pop in the oven, heat and serve — leaves more time with those you love.”
If you are frying your own turkey and need a little more guidance Mary Clingman, Butterball turkey talk-line director, has made sure that the talk-line staff at 1-800-BUTTERBALL (butterball.com) is fully versed in all aspects of fried turkey.
She notes that “on a recent Butterball survey we found millennials (18- to 30-year-olds) and Gen-Xers (31- to 44-year-olds) have expressed growing interest in experimenting with new ways to cook the turkey. It’s been a popular cooking method in the South for many years, but recently we have seen the popularity of frying turkey spread across the country.”
But if frying the whole bird still seems overwhelming, Bruce and Eric Bromberg — brothers, chefs and owners of Blue Ribbon and the newly opened R Lounge in Times Square — suggest another creative and delicious alternative.
“For great fried turkey, cut it into pieces, dredge it in egg whites and coat it with Matzo meal — the secret ingredient — before deep frying,” they advise.
COOKING TIPS
John McLemore of Masterbuilt offers these cooking and safety tips to insure a great result:
* Turkeys must be safely thawed before they’re fried. Partially frozen birds have ice right under the skin. Ice converts to water and then to steam, which can turn into a bubble in the hot oil.
* Monitor your turkey frying. Don’t leave the cooker unattended. Keep pets and children clear of the area.
* Never use a propane unit inside a house, covered porch or garage to fry a turkey. Indoor and countertop preparation is possible only with electric units designed for such use. Check for safety features like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Fill your vessel so that the turkey will be covered by an inch or two of oil. Do not overfill. Let used oil cool completely, overnight if necessary. Oil can be used three to five times before it should be disposed of.
* Fried turkey cooks relatively quickly (three to five minutes per pound) so a 12-pound turkey is cooked in about an hour.
Cajun Fried Turkey
◆ 10 to 12 pound fresh whole turkey
◆ 1 jar (12 ounce) buttery creole marinade
◆ Cajun seasoning, to taste
◆ 3 gallons peanut oil
Preheat oil to 400°. Remove giblets and neck from body cavities of turkey. Pat turkey dry with paper towels.
Inject 1/2 cup of marinade into each side of breast. Inject 1/4 cup marinade into each leg/thigh area. Sprinkle turkey generously with Cajun seasoning.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°.
Fry turkey for 3? minutes per pound, then remove from oil to check. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should read 180°. Remove from hot oil and drain on paper towels. Leave turkey to rest for 15 minutes before carving.
Courtesy of Butterball.