The American holiday of Thanksgiving is coming next week, and if you’re working on some last minute articles or advertising, I’ve got some new holiday meal images for you, featuring … turkey!

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Last year, I did an extensive set of images featuring the roasted Thanksgiving turkey.  You can find those, and a bunch of others at this link: https://www.stocksy.com/sjlocke/gallery/holiday—thanksgiving . This year I wanted to add some more photos on the subject, but with a different twist, so I went with the slightly unusual, but even more delicious, deep fried turkey.

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Deep frying is a great way to save time, lock in juices and get a terrifically crispy skin.  I began by brining the bird using Alton Brown’s recipe here: http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe.html. Which was really very simple.

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If you’ve got a deep fryer setup, then you already know how to fry a turkey, likely, but for the uninitiated, here’s the process.  Remove the bird from the brine and rinse.  Then you want to put the turkey into the frying pot, and fill the pot with water until it covers the bird.  Remove the turkey from the water, pouring out any from the cavity, and then mark that level with a pencil.  Rub the bird with your favorite spice rub.

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Hands Off. Copyright 2015. SeanLockePhotography

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Hands Off. Copyright 2015. SeanLockePhotography

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Fill the pot to the marked level with peanut oil – probably about 3 gallons, costing $30-40.  Heat the oil until it reaches 250, then add the turkey carefully, using the hook that came with the fryer.  Bring the temperature to 350, and let it cook for about 3 minutes a pound.  When the temperature of the breast reaches 150 degrees, remove and let sit for 20-30 minutes.  Tah-dah!  Deep fried turkey with crispy skin.

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Hands Off. Copyright 2015. SeanLockePhotography

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Hands Off. Copyright 2015. SeanLockePhotography

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This set of images shows off the turkey in both whole and carved form.  The sliced images have the bird separated into breast slices, thigh and leg, and wing portions.  Side dishes that accompany are Apple Bacon Stuffing, and also a Roasted Squash and Brussels Sprouts dish with Red Onions and Pomegranate seeds.  If you like and want to license one of these images, but don’t see the perfect composition, contact me, as I have some more images not available online.

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Find the whole series at this link: https://www.stocksy.com/sjlocke/shoot/33029 .  Thanks, and happy cooking!

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