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Serpas True Food's Turkey Frying Tips

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Chef Scott Serpas discusses with Good Day Atlanta's Buck Lanford Serpas True Food's Turkey Frying Tips.

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Chef Scott Serpas of Serpas True Food's Turkey Frying Tips:
- To prep, chef Scott Serpas recommends brining the turkey over other preparation methods.
- Brine the turkey in brown sugar, water, pepper corn, kosher salt, bay leaves, onion, garlic, thyme and liquid crab oil for spice for 36-48 hours.
- Pat the turkey dry and drain with the cavity face down for 30 minutes or so, allowing it to warm up to room temperature before frying.
- Heat canola oil to 350 degrees, making sure oil is at the full temperature before inserting the turkey.
- Very slowly place the room temperature turkey into the oil, with the cavity facing down.
- Fry the turkey in the heated canola oil for 3-4 minutes per pound, being careful to consistently check the turkey with a meat thermometer (especially the thigh) and gauge it to 165 degrees.
- Pull the turkey out of the oil and allow it to drain and cool with the cavity facing down for 30 minutes before serving.

Serpas Thanksgiving To-Go
Serpas' Thanksgiving to-go menu features classic selections such as butternut squash soup with chili croutons and toasted almonds, herb garlic roasted turkey or the signature fried turkey with savory cornbread stuffing and all the trimmings from maple sweet potato gratin to baked four-cheese macaroni. They will even throw in a basket of homemade yeast rolls. Oh, and pumpkin bread pudding for dessert - sure to be a crowd pleaser. Download the order form here. Reserve orders by noon on Sunday, November 24, by phone at 404.688.0040 or by email at info@serpasrestaurant.com.

Website: serpasrestaurant.com
Facebook: Facebook.com/serpasrestaurant
Twitter: SerpasATL
Instagram: SerpasTrueFood

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