Top Rated Deep-Fried Turkey Recipes

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.
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Fried turkey is the answer to a Thankgiving under the gun. There is no need to wake up at the crack of dawn to put the turkey in the oven. Let that bird brine for 36 hours then pop it in a cauldron of hot fat (outside, of course). And you've got turkey on the table in under 2 hours. It's not just any turkey. It has juicy meat all over, even the breasts. Don't feel guilty about the frying, you probably only eat turkey once a year. Serve it with a healthy array of sides if that makes you feel better. You'll need to invest in an outdoor turkey frying kit.For Turkey 35 Ways Gallery, click here.
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Bradford Thompson's Deep Fried Turkey
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. When he is not hosting tailgates, Brad, who is passionate about Jamaican cuisine, makes one of the best hot sauces ever.  The addition of hot sauce and BBQ rub truly set his Deep-Fried Turkey apart from the rest. Believe me, this is the only way that you should be making your turkey this Thanksgiving. - Jeff Zalaznick
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