Is that or is that not a beautiful bird? Chris's first foray into turkey frying was a success!!! It was a labor intensive process, but well worth it!
First, he seasoned the bird here at our house:
Next, we packed up and headed over to Mom and Dad's, where Chris set up all his gear and heated the oil. He had lots of support.
Sometime shortly before or after the picture below was taken, Bailey pre-taste-tested the turkey. She said it was ok, but would reserve final judgement until after it was fried.
Finally the oil was heated to the correct temperature, which was oh, say, magma-hot-degrees; and it was time for Chris to GENTLY and SLOWLY lower the turkey into the vat of hot lava, I mean oil.
slowly...(patience is a turkey-frying virtue, apparently)
SLOWLY...(ok, I'll spare you - there were many more pictures of the bird being incrementally lowered into the vat)...fast forward...bird is safely in the oil without any oil overflow or fire ---- Victory!
45 minutes later, and after much speculating about what the bird would look like and taste like ("wouldn't it be funny if the turkey has shriveled up to the size of a walnut?"), it was time to pull the bird out. Again, very slowly...but I'll skip the montage and go straight to the end result: a perfectly browned fried turkey.
Guest photographer Olympia had to step in to take some shots of the ceremonial carving, because as luck would have it, Max demanded to have his his meal right when the rest of us were ready to eat.
Since I was busy in another room while everyone filled up their plates, I didn't get any pictures of the huge spread, but suffice it to say that we could have invited the whole neighborhood with the food we had.
A most delicious meal was enjoyed by all...and afterwards, as per American Thanksgiving tradition, naps.
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