Remove the entire backbone and flip the turkey over, breast-side up. Place both hands on the center of the turkey breast and press down firmly to break the breast bone. Need more leverage? Stand on a kitchen stool. Once broken, tuck the wings back below the bird and huzzah! You've got a spatchcock turkey. Now, don't throw away the backbone. The very first adaptation of the phrase “cold turkey” to its current meaning is a matter of some debate and ambiguity. Scholars of 19th-century British periodicals have pointed to the UK satirical magazine Judy as the true catalyst of “cold turkey’s” evolution in meaning.
- Pat the turkey dry with paper towels.
- Add oil to the fryer (based on the water line).
- Preheat oil in the fryer to 375° F.
Note When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F). |
![Cold Cold](/uploads/1/1/9/8/119878069/479364231.jpg)
Remove Cold Turkey Reddit
- While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
- When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on.
- Cook the turkey about 3 to 4 minutes per pound.
- The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
- When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.