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The Food Lab: How to Fry a Turkey (and Is the Whole Thing a Sham?)
I'd give it another shot, after brining the bird. For Thanksgiving, I've roasted, smoked, grilled, and deep-fried turkeys. The deep-fried birds were definitely the juiciest.
A Pizzeria AND a Liquor Store? It Must be Marie's
Isn't Marie's at 4127 W Lawrence Ave? That would place it in Albany Park.
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@Kenji
I only cook one or two birds a year, so no, I've never done a side-by-side tasting of all different types of cooking methods. I do remember it taking significantly less time for my 12 lb turkeys to cook though--only 25 minutes or so to reach 150 degrees.