In the book, you explore brined turkeys, butterflied turkeys, spit-roasted turkeys, grilled, deep-fat fried.
The utensils required for deep-fat frying are shown in Fig. 24.
If it is found that the fat is getting too hot, turn off some of the heat or remove the deep-fat kettle from the excessive heat.
With the principles of deep-fat frying well in mind, the actual work of frying foods by this method may be taken up.
Care must be taken also in the selection of the fat that is used for deep-fat frying.