Forget KFC. Try WFT (Westchester Fried Turkey).
Yes, we know the health perils of eating deep-fried food. But it’s the holidays—and deep-fried turkey is just yummy. With the help of Marc Mazzarulli, owner of Marc Charles Steakhouse and Wild Westchester BBQ, we came up with a plan for a moist and delicious deep-fried turkey.
Purchase a Fryer
A Bayou Turkey Fryer Kit with Basket is available at Target (White Plains, Mount Vernon, and Mount Kisco). The kit includes a 30-quart pot, perforated steamer/boiler basket, turkey injector, thermometer, and skewers.
Set Up the Fryer
Because of the flammable oil, do the deed outside, placing the fryer on a level dirt or grassy area. (Avoid wood decks, which could catch fire, and, unless you don’t mind oil stains, avoid concrete surfaces.) And, oh yes, keep a fire extinguisher nearby.
Calculate Oil Level
You don’t want your hot oil to overflow when you put your turkey in the fryer. Thus, before cooking or seasoning the turkey, place it in the pot. Add cold water until it covers the turkey by two inches. Then remove the turkey and use a ruler to measure from the top of the fryer to the surface of the water. This new “turkey-free” water level is the proper oil level. Make sure to wipe the fryer and turkey dry of all water.
Prepare the Bird
1 12-to-14 lb turkey (only fresh or completely thawed, not frozen; not stuffed, either—it tends to overcook that way)
6 oz A1 Steak Sauce
5 oz Worcestershire sauce
5 oz balsamic vinegar
1 Tbsp chopped garlic
Cracked black pepper and kosher salt to taste
Mix A1, Worcestershire, balsamic vinegar, and garlic to make a marinade. Fill turkey injector with marinade, and, pulling the turkey skin back, shoot 4 ounces of marinade deep into each breast, 2 ounces into each thigh, and 2 ounces into each drumstick. Pat-dry the turkey and season with salt and pepper.
Fry the Bird
3-5 gallons canola oil
Pour oil in pot to proper oil level and set the fryer to 375°F. When proper temperature is reached, use lifter to slowly place turkey inside the pot. It takes four minutes per pound to cook (a 12-pound turkey should take 48 minutes). Remove, drain, and let cool for 20 minutes. The oil can be reused within 30 days.