Deep Fried Goodness

One of the most exciting culinary adventures we had over the Thanksgiving weekend was witnessing firsthand the amazing invention that is - the Fried Turkey. It all began at around 2pm on Thursday November 23rd. It was a miserably cold, wet and windy day. The sky was grey and ominous. Clyde, the turkey, was taken out of the fridge. His pale pink skin flecked with an assortment of herbs and spices.

Clyde was then rigged to a hook and taken outside.

Out in the garage, sat a very large pot which was propped up on a propane burner. About 3 gallons of canola oil had been slowly heating to temperature, awaiting Clyde's appearance.
Rawle, the turkey fryer, put on his yellow glove, held Clyde tightly, crossed his fingers and hoped he measured correctly.
With sizzles and crackles, Clyde was lowered into the oil. We all stepped back. The huge pot of golden canola steamed and hissed.

We were told that a turkey that size would need a good 2 hours in the oil. Oh boy!


When time was up, all 24 guests held hands around the dinner table, we prayed together, blessed the table and the hands that cooked the food we were about to eat. We blessed the hot apple pie, the sweet orange yams, the quinoa-tofu-apple-curry vegetarian side dish and most of all, we thanked Clyde for his courage, his selflessness and most importantly, for his deep fried goodness.