Everett Griner talks about a new growing trend for turkey preparation in today’s Agri View.
Well it seems a bit early to really know, but Americans seem to set two records at our recent Thanksgiving. Both had to do with the traditional meal. Turkey. We bought and cooked more turkey than ever before. Well that is understandable. And more of that turkey would be fried than ever before. You know since our first Thanksgiving turkey has been roasted and baked. It is only in the last couple of decades that deep frying became a way to cook turkey. One reason for the change is time. You see roasting or baking a turkey requires up to twelve hours depending on the means and the method. A turkey can be deep fried in a fraction of that time. Some say deep fried will retain its taste and flavor longer when the leftover is processed. I suppose it is a matter of choice. But what about the dressing and the stuffing if you like it fried?
That’s Agri View for today. I’m Everett Griner