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As Andrea Valdez wrote in 2010, the deep-fried turkey has transcended its roots in bayou country to become a national novelty each Thanksgiving. The recipe she sourced from Charles Clark, of the Houston restaurant Ibiza, is deceptively simple, so long as you have the appropriate equipment, including a turkey fryer and injector. Most important are the safety instructions for avoiding holiday catastrophe: wear large, heavy-duty gloves and make sure pets, children, and imbibing guests stay clear of the frying setup. When the bird is done, you’ll have crisp meat for serving and a new Thanksgiving tradition to repeat year after year. This recipe was adapted from Andrea Valdez’s 2010 article “How to Deep-fry a Turkey.” That piece originally appeared in the November 2010 issue of Texas…
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