: : Yummy Turkey : :
Well, since I didn’t get the chance to have a nice Christmas dinner back home, I decided to do a posting on the Fried Turkey that I had at the Clarks. Beautifully done and the turkey was superb. They celebrate the Yule Celebrations which is about a week before Christmas.
Bob was the chef in charge of cooking the fried turkey. For preparation, he filled the pot up with water first and lowered the turkey into the water to see how high the water level would go up. He then made a mark of it and then removed the water. This is to ensure that there is enough oil inside the pot to cover the turkey AND not spill over the pot. Next, he filled it up with cooking oil up to the mark and heated it up.
Heating up the oil using a propane burner. The oil was heated up to 350 degrees F. Very hot, that’s for sure.
Bob with the turkey.
The turkey is slowly lowered into the pot. Bob did not put the turkey inside immediately but was slowly lowering it until the boiling oil subsided. Note that oil tends to spit and spat when it comes into contact with water so one has to be extremely careful when cooking with so much oil.
Finally, the whole turkey was in.
The smell that came out of the pot … absolutely divine. Everyone was drooling from the beautiful smell coming out of the pot. The turkey was left inside the oil for about 45 min.
And there it is : the golden bird. Puts KFC to shame, doesn’t it? :p
Bob removing the turkey from the handle.
Finally, voila! Fried Turkey for Yule Celebrations. Compliments to the chef for cooking up the beautiful bird.
The spread at the table : cranberry sauce, Devil’s eggs, vegetarian stuffing (think we had two versions), vegetarian gravy, meat gravy, homemade mash potatoes. Definitely a lot of food and we were all stuffed at the end of the day.
But everyone still had some space leftover for Daniece’s trifle. Of course, that was like 2-3 yrs hrs later after we’d digested the food.