this is definitely the way but I don’t cook for Thanksgiving, if I did I’d definitely try that.
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We did legs and thighs for Thanksgiving, to go with lamb, lobster, and various sides.
Or fry?
Yeah, fry is also on my list of things to try. I can never build up the enthusiasm to procure all the necessary paraphernalia to pull it off.
What’s your heat source? You do it indoors?
If you’re just doing legs and thighs, you wouldn’t need a big fryer. Just do them in batches on the stovetop like frying chicken.
I suppose that’s true.
Fried whole turkey is a goal of mine someday, and I’ve always envisioned that as an outdoor cook. Only dark meat is kind of a pipe dream on my part. Always have some weirdos that want turkey breast.
Fried turkey is the best. Using an injectable marinade gives you flavorful and juicy white meat and crispy skin. And it’s very easy and is much faster than roasting.
The only reason not to do it is you spend a bunch of money for the oil which you probably only use once.
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