Then it’s on with the burner — 20 minutes being enough to get the temperature up to 350f.Next, extremely tentatively, I lower in the turkey, immersing it inch by inch.Before I started on my deep-fried adventure, I put this down to the Brits’ innate conservatism.The oven-cooked turkey is as traditional and instantly recognisable an element of the Christmas Day lunch as the Brussels sprout.As anyone who has ever cooked a turkey will know, judging when it is ready isn’t easy.
And, yet, like an episode of Antiques Roadshow, their familiar blandness is strangely life-affirming.Ignoring her prejudices, I force a few slices down her along with a couple of sprouts. But that being said, it was without doubt the most exciting bit of cooking I’ve embarked upon for many years.And — as the nation’s army of cooks will no doubt agree — that’s an emotion rarely associated with the grind of Christmas Day lunch.(Out of interest I saw you guys throwing your axes around — did you hunt your turkey down yourselves and then pin it down with an axe? If there is a good bit of water or marinade still sitting in the cavity of the bird, it will explode.’Buoyed by his advice, I set up my kit outside.As well as the danger of over-heated oil, another major risk is over-spill on to the flame beneath.
For £89 I purchase the Bayou Classic Turkey Fryer, a product in fact made in Mississippi.