It’s that time of the year when the leaves turn colors, and the wind blows, and the drizzling rain starts on Friday and ends on Sunday. It’s Fall in Texas. It’s time to cook turkey! It’s Thanksgiving, or, at least it’s one week until Thanksgiving, and I bought a turkey fryer from Academy (COOKOUT SUPPLY COMPANY ELECTRIC TURKEY FRYER BY CAJUN INJECTOR) to make deep-fried Thanksgiving dinner.
The last thing I wanted to do was cook Thanksgiving dinner with an untested method on one of the most important meals we have all year. So, I got a sacrificial chicken and I fried it with the fryer a week in advance. It came out pretty good, but I learned something. Don’t be timid when injecting the bird. Don’t be afraid of tearing the flesh as this will leave holes for hot oil to seep in to and cook the hard to reach parts (near the leg joints). Anyway, here is a video of the chicken. Come back after Thanksgiving to see the real challenge.
I did a little research to find the best oil to cook with. The “All About Cooking Oils” page from missvickie.com was helpful. I don’t know how old that page is or how long it will stay up so I made a copy of it in PDF form.