John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It's an outdoor job, and that suits the retired rancher just...
We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.
We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.Frying a turkey isn't hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr.
Some people use a deep cast-iron pot or kettle, but these use more oil since they are wider. If you have one, it should be deep enough to accommodate the turkey on a stand, with room for oil to cover it and several inches of clearance for oil bubbling up as it heats.These are usually sold together. They enable you to safely transfer the turkey into and out of the pot, without dropping it into the hot oil.
Mr. Bass uses almost an entire 12-ounce bottle of marinade for a 13-pound turkey. He injects in several points on each leg, thigh and breast. As he injects the liquid, he slowly retracts the needle from the bird to allow the marinade to penetrate a wider area.Mr. Bass has fried both trussed and untrussed turkeys; the difference is a matter of aesthetics.
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