OPINIONConsumer Trends

Here’s why some Thanksgiving turkeys are getting tanked

Restaurant Rewind: Deep-frying a whole bird is no longer a novelty. But the alternative prep method was largely unknown until recent decades. Here's how the process evolved from crazy notion to viable option..

Deep-frying a whole turkey has become a popular way of preparing the star of Thanksgiving feasts. Proponents say it yields a more delicious centerpiece in considerably less time than roasting. So why was there ever a time that cooking method was not a consideration, be it for a restaurant chef or the home cook?

It's likely a result of the option being just a mad foodie’s fever dream until an advancement in camper technology provided a means, and the leftovers from a pigfest gave an unexpected impetus. And everything came together merely in recent decades, an eye-blink compared to the arc of many American culinary traditions.

Join us on this week’s episode of Restaurant Rewind as we look back at how deep-frying turkeys became a thing.

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