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 brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.
The traditional recipe for this chicken was made by heating rock salt in a wok, then burying the chicken in the hot salt and cooking on the stove, as most homes in China did not have ovens. The modern convenience of having an oven makes it much easier to control the cooking temperature. Oven-roasting produces a skin that is crisp, golden brown, and mellow in flavor, with exceptionally juicy and flavorful meat. Mei Kuei Lu Chiew tastes a little like grappa. It’s hard to believe 2 tablespoons makes much of a difference, but the liquor contributes fragrance and sweetness to the chicken. If unavailable, grappa and vodka are adequate substitutes.
From Fearless Frying Cookbook, by John Martin Taylor.
This is the basic recipe for a dish that allows great variation.
This main dish in a roasting pan is an oven-cooked version of my grandmother's chicken cacciatora, minus the messy stovetop. Use the largest shallow pan your oven can hold. If the list of ingredients looks long, don't worry. Much of it is simply tossed together and roasted - easy. Spreading out all the ingredients as much as possible is the trick to getting the deepest, lushest flavors. Everything has a better chance to brown this way. Serve with Salad of Winter Greens.