Jimmy Bradley's Deep-Fried Turkey Recipe

Jimmy Bradley's Deep-Fried Turkey Recipe
4.4 from 10 ratings
Jimmy Bradley, the chef-owner of The Red Cat and The Harrison in New York City, likes frying his Thanksgiving turkey because it comes out extra juicy, in about half the time. The only downside is that you don’t have pan drippings to make the gravy. He uses homemade chicken stock in advance, and then reduces it for an extra-meaty flavor.
Servings
14
servings
Paprika
Ingredients
Directions