Does anyone not like Buffalo wings? Crispy, salty, tangy, hot and moist, they are perhaps the ultimate snack food. They're the only thing that my wife simply can't get enough of (besides my glowing and affable personality, that is). So what could be better than a pile of Buffalo wings? How about an entire deep-fried Buffalo turkey? Yes, we're going there.
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The concept of frying a turkey simply doesn't make sense. How is it possible that after 45 minutes submerged in 350°F oil that the turkey breast will emerge anything but dry? Is there some kind of magic going on inside the pot that prevents the turkey from drying out? The answer is that it's not possible, and there's no magic. Fried turkey is dry.
I'd be willing to wager that anyone who complains how difficult and messy it is to deep-fry at home has never tried deep-frying in a wok. Why don't people fry at home? The most common answers are: it's messy, it's expensive ("What do I do with all the leftover oil?"), and it's unhealthy. Well a wok can certainly help solve your first two problems. You're on your own for the third. This is our second piece in this week's Wok Skills 101 series.