Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be.
Use a large, shallow pan, not a turkey roaster, and nurture the bird with its own juices by basting often, and I think you'll like the results.
This is the basic recipe for a dish that allows great variation.
An example of deglazing with possibilities limited only by our imaginations and mood.
This brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.
The Splendid Table
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.
“A good meal is a lot more than just the food.” Jesse Griffiths
“A good meal is a lot more than just the food.”