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Reviewed Deep-Fried Turkey

Mar 4, 2011 in Food Network Community Toolbox on

I don't like how burnt the skin gets. I prefer putting an onion inside the bird. The constant release of moisture from the onion layers keeps the oil inside the bird exchanging at a faster rate. Without it the oil inside the bird cools. With the bird cooking at the same rate inside and out cooking time decreases giving a crisp but unburnt skin. &...

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