In honor of tomorrow, Cajun Fried Turkey:
This is something I thought I was wrong about, but I wasn’t. Does that make me right, or does that make me wrong twice?
When I heard the term “Cajun fried turkey”, I envisioned a whole turkey, deep-fried until it was all crusty and black. And I laughed at myself, for thinking that anyone could cook such a thing or would eat such an object. But they can and they do.
There are these big deep fryers that are supposed to be used outside. The turkey is put into the empty fryer and covered with water. Then the turkey is removed and the water is measured so it can be replaced (after the cooker has been dried) with an equal amount of oil. The turkey is dried and rubbed with seasonings. After the oil has been heated for about an hour, the turkey is lowered into the fryer and left there until it looks like a turkey charcoal briquette.
I’m told the result is delicious. The quick, hot cooking seals in the juices, producing meat that is succulent and completely non-greasy.
I’m entirely willing to give it a try, if somebody will cook it somewhere else and bring it here. As clumsy as I am, I’d be a fool to get within five miles of a pot of boiling oil, and I’d be a super-fool to try to cook anything for which one of the listed pieces of equipment is “all-purpose fire extinguisher”.
A WRITING PROMPT FOR YOU: A character must cook something they are not naturally equipped to cook.