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.
The turkey should reach an internal temperature of 165 degrees for doneness.
The article is not finished. Click on the next page to continue.
Next page
