At first, I thought the turkey was dry, but have decided it was more tough than dry. What happened? It was a fresh turkey, about 18 lbs. The popper never popped but the temp was right and there was not any pink.
If any region has mastered the art of deep frying food, it’s most certainly the South. Join Ray Lampe, Florida restaurant owner Dr. BBQ, as he takes us through the steps of deep-frying a turkey for your Thanksgiving Day meal!