Deep-frying your Thanksgiving turkey is not just a stunt, says Times Food reporter Kim Severson; it’s the best way to cook it.
With the right equipment, a little caution and several gallons of peanut oil, it will yield the juiciest, crispiest bird, she says.
In this piece, Kim teams up with Steven Satterfield, an Atlanta-based chef, to give a tutorial.
On today’s episode
Persons:
Kim Severson, Kim, Steven Satterfield
Locations:
Atlanta