When I cook the turkey, as I did this year, I brine it and deep fry it in peanut oil. It is supposed to be fried at 350 degrees for 3.5 minutes per pound. However, my new burner only got it to 350 before I put the turkey in, it never hit 250 after the turkey went in. So I kept it in for more than 90 minutes and I took it out after that time, hoping I hadn’t over cooked it. I measured the dark meat at about 190 degrees, so it was done even by my mother’s standards. It was incredibly delicious. Yum yum.
Has anybody else had similar experiences? Was the lower heat with a longer time beneficial to the dead fowl’s yumminess?