It’s the week of Thanksgiving and there’s no better time than the present to show your team how thankful you are. Making your team productive starts with making your team feel appreciated.
In today’s podcast, we get into a bunch of fun Thanksgiving-themed discussion around coffee and my top-secret Deep-Fried Turkey recipe. Which isn’t so top secret. Turns out Bon Appétit is on the exact same page.
(Recipe via Bon Appétit – check out their great how-to video)
1 12 to 16 pound turkey, thawed with giblets and neck removed
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper, or to taste
1 5 gallon container peanut oil
- Place the turkey in an empty fryer pot and cover with water. Remove the turkey from the pot, rinse, and dry with paper towels. Mark the water level with a marker on the outside of the pot, or score the inside with a nail or paring knife. You will need that much oil in the pot when you cook, and no more. Empty the pot, then wash and dry.
- Rub the bird inside and out with salt, pepper, and cayenne.
- Fill pot with peanut oil so that it reaches the level the water was after the turkey was removed, and attach an extra- long candy thermometer to the inside of the pot. Heat oil over an outdoor propane hob until the oil reaches 350 degrees.
- Meanwhile, place the turkey on its rack–generally a device shaped something like a grappling hook, with a long shank, that will allow you to put the bird into the heated oil and retrieve it at the end of the cooking process. Simply thread the bird onto the shank so that it sits with its breast side up.
- Working carefully, use the handle that attaches to the rack to lower the turkey slowly into the heated oil. The process may take up to a minute, as the oil bubbles and pops because of excess moisture on the exterior of the bird. Wear gloves, and do not perform your duties barefoot or while drunk.
- Cook for approximately 3 1/2 minutes per pound. Remove from oil, allowing the excess to drain off the carcass, and allow the bird to rest for at least 30 minutes, covered in foil. Remove bird from rack and carve.