Deep-Fried Turkey Recipe
"You might know James Beard award-winning chef Brad Thompson from the world famous Chef Tailgates he holds just outside of Giants Stadium at every home game. He is also collaborating with Serge Becker to open the eagerly awaited Miss Lily’s on West Houston Street in New York City...."
INGREDIENTS
•
One 14-16 pound turkey, neck and giblets removed
•
2 quarts Franks Red Hot sauce, plus more if needed
•
Your favorite dry BBQ rub (optional)
•
Frying oil *(see note below)
•
Syringe
•
Turkey fryer (set up outside)
•
Long-probed, hot-oil thermometer
•
Full propane tank
•
Heavy-weight twine
•
Pole or broomstick
•
Meat thermometer
Comments & Reviews
Just A Pinch Sweepstakes