What is Deep-Fried Turkey?
For hundreds of years, the over-sized holiday treat known as turkey has been roasted in dry ovens or turned slowly on a spit near an open fire. In Louisiana and other parts of the southeastern United States, however, deep-fried turkey has appeared on the culinary scene. A deep-fried turkey is prepared exactly as it sounds. A small turkey, usually 12 pounds or less, is marinated or breaded and then carefully lowered into a vat of heated cooking oil. After cooking at a rate of 3 to 4 minutes a pound, the deep-fried turkey is raised out of the vat and plated for carving. While it may sound like an exercise in grease absorption, a deep-fried turkey is usually not excessively greasy or oily. One reason is the nature of the frying oils used to prepare a deep-fried turkey. Only oils with a high smoking point, the temperature at which oil begins to break down, are used. Although safflower, corn and canola oils can be used for deep-fried turkey, the most common oil used is peanut oil. Peanut oi
