Chef Andrew Zimmern has shared a new method for frying turkey that yields better results. Instead of frying the whole turkey, Zimmern suggests cutting it into smaller parts, which reduces cooking time and prevents overcooking. By frying the turkey in sections, each part cooks to perfection. This method also uses less oil, saves money, and makes for easier cleanup. Zimmern also recommends wet brining the turkey, drying it out in the refrigerator, and dipping it in buttermilk and seasoned flour for a super crisp crust. The turkey should reach an internal temperature of 165 degrees for doneness.
