Preparing fugu is the most deadly culinary art around. Deep-frying turkey is said to be the second most deadly.
What else can be said about a procedure involving flame and hot oil that propels even professional firefighters into the emergency room with horrid burns? That sends panicked family into the streets as it engulfs their house in smoke and ruin? That uses equipment that has been know to explode minus simple precautions, sending searing-hot contents outward like so much Cajun napalm?
And yet... I'm madly in love with this!
It was two years ago, beginning with a trial-run the week before Thanksgiving, that I deep-fried my first turkey. That one came out great, save for being more than a little burned on the outside. Maybe 15 birds later and I've gotten pretty darned good at both marinading it, then bathing it in Perdition's flame. 'Course, it took me three years after first hearing about it, and then a TON of study into how to do this - what to do and what NOT to do - before finally getting up the courage to take a stab at it. I'll never go back to basted turkey again if I can help it: fried turkey is so amazingly juicy - and with a REAL taste finally, which I never knew turkey even really had - that in my book it's the ONLY way to prepare turkey. Despite the risk of injury and destruction that comes with it. But if you don't mind taking a few common-sense precautions and be patient throughout the process, it's really a very simple and relatively safe thing to do. Just don't approach it as a routine means of cooking: treat each bird as a unique work of art. That's all there really is to it.
Two full-sized turkeys this year. I started marinading them early morning the day before yesterday. For REAL good ideally you wanna try to start juicin' 'em up 36 hours before frying. If that's not possible, at least somewhere around 24 hours. It yields a lot better bird than doing it a few hours before.




I can't wait to do it again come Christmas!