This may ruffle a few feathers, but I am going to take a stand: Fried turkey is better than oven roasted turkey.
There, I said it.
And before you ask – yes, the feather pun in my opening line was intentional.
While there are practical advantages to fried turkey, such as the significantly shorter cooking time, it mostly comes down to flavor. The intense heat of the oil locks in all of the moisture that many Thanksgiving chefs struggle to retain after four or five hours in the oven, yielding some of the juiciest turkey breast you will ever eat. It really is idiot proof. I’ve never had a dry turkey come out of the fryer.
And then there is the skin. That sinfully salty, crunchy skin. That’s where the magic happens.
As I’ve previously mentioned, my family usually does a Cajun fried turkey for Thanksgiving most years. I don’t know why we made the change, but about 15 years ago my dad started deep-frying our birds and we have not roasted one since.
If you have never had a fried