Food with a "skin" like turkey-chicken-duck-etc.. doesn't absorb the oil like a french fry does. The oil is so hot it almost instantly seals up the skin. Which,,,,, seals in all the natural moisture which is inside the turkey-etc. It is simply the heat transferance at that point that cooks the inside of the Turkey. We've had Fried turkey's for Thanksgiving for several years now. NOT one has tasted "greasy" the next day after completly cooling down to refrigerator temp. Try that with a french fry or anything that does NOT have a 'skin' on it..... |