How about a bobbing gobbler this Thanksgiving?
By Vesna Vuynovich Kovach
In Madison Magazone, November 2000
Column: Table Talk

When I first heard about deep-fried whole turkey, it sounded like a joke. Outrageous. You’d need an enormous pot! You’d need gallons of oil! Really hot oil--it would be dangerous! But, I was told, I’d never eat a juicier, more perfectly cooked turkey, and the skin would be out-of-this-world crispy good.

So I had to...   more »