Yep, they were as good as they looked and oh so nice and spicy. Ian did something so wonderful and simple here; three ingredients, each rich and immensely flavorful on their own, and combined them to make what I consider the beginning of a wonderful Thanksgiving celebration.
And then two turkeys were fried - DEEP fried in the front yard of our friends house.
I was skeptical. I mean, I have heard that, "Deep frying a turkey is AMAZING! You won't ever make it any other way again! It's so spectacular. Oohh. Ahhh..."
And I watched the whole process go down. It was a heck of a lot of prep in terms of gadgets and gloves, temperature gauges and metal rods as well as an impressive vat of bubbling scorching-hot peanut oil.
The first bird bubbled in the oil for a mere half hour stirring up hunger pangs in all the drooling spectators. The kettle wafted peanut oil fragrances similar to those found at a Chinese restaurant. Peking Duck, anyone?
"Oohhh. Ahhh....deep frying a turkey is amazing and spectacular," said Tabetha.
And here's why; It's all about sealing in juices and not over tending to the bird. It's great in it's pure form. That's why people used to wait all year to eat one - it was a celebration, not something to be dreaded.
And the end product is actually healthier than a baked bird. Why, you ask? because the frying only penetrates the skin, seals in the meat and then all the juicy flavors essentially bake inside the skin. Adding stuffing, seasoning then drenching the bird in it's own fat through "basting" adds calories, calories, calories. And let's face it, they are just two different ball games.
Never again baked Turkey, turkey bags, stuffing, etc. Never again.