New York Times food correspondent Kim Severson has covered Thanksgiving from every angle, reporting, with healthy skepticism, on America’s never-ending litany of turkey-cooking fads and fails. Wet brining, dry brining, turkey in a bag, turkey in a T-shirt—the Pulitzer Prize winner has seen, tried, and largely discredited them all.
Deep-frying a turkey may sound like another gastronomic gimmick, but in Severson’s experience, it’s vastly preferable to roasting. “I don’t feel this is stunt food,” she said in a Zoom interview. “From a culinary standpoint, from a deliciousness standpoint, I think the fried turkey is superior. It is so unctuous and delicious and moist. So that’s number one.”
Not only can she persuasively explain why you should deep-fry your Thanksgiving turkey, but she can also lay out a convincing case as to why one fryer in particular, the King Kooker Portable Propane Outdoor Deep Frying/Boiling Package, is the best outdoor turkey deep fryer you can buy.
No comments:
Post a Comment