Deep fried turkey originated in Louisiana.
In 1982, according to United Press International Reporter Gary Taylor, a small town in Louisiana developed a new method of using the cooker to deep-fry the Thanksgiving favorite turkey.
Deep-frying a turkey is a vastly superior option for countless reasons.
The most important: Like everyone who's ever tried it will tell you, it tastes better than roast turkey.
The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.
Deep-fried turkey cooks very quickly: About 35 to 45 minutes (or three to four minutes per pound).
Set a timer accordingly, and carefully lift the turkey out of the oil when it goes off.
Take the temperature with an instant-read meat thermometer.
Make sure the entire bird is submerged.
Maintain the temperature of the lard at 350 degrees F (175 degrees C), and cook the turkey for 3 1/2 minutes per pound.
Lard works best because it can maintain its flavor in the highest heats and won't smoke you out of your house and kitchen.
Consider the nutrition facts.
Deep-fried turkey: 3.5 ounces has about 190 calories and 11 grams of fat, Roasted turkey breast: 3.5 ounces has about 165 calories and 7 grams of fat.
Skinless roasted turkey breast: 3.5 ounces has about 140 calories and 3.5 grams of fat.
The reason frozen turkeys explode, at its core, has to do with differences in density.
There is a difference in density between oil and water and differences in the density of water between its solid, liquid and gas states.
When these density differences interact in just the right way, you get an explosion.