Uptown has a new restaurant that focuses on "branch to table" - bet you've never heard of that one before! David Taylor and Tim Summers brought their new concept, Firebird Fowl, to the market after originally wanting to start a Nashville hot chicken project. With these influx of these in Dallas throughout the pandemic, they pivoted to a fowl-forward menu that provides lean and healthy proteins you might not have tried elsewhere. Now they aren't pigeon-holed into one type of poultry. (The bird puns really write themselves!)
"I've always wanted to do a turkey restaurant," says David. "We just ended up making so many different recipes because it was fun to create things that we wanted to try. We're very proud of our menu." The menu features turkey and chicken, but also exotic options like emu and ostrich in approachable ways such as their emu fajitas. Here's a look at how the experts at Firebird Fowl recommend cooking your turkey this year:
We are bird crazy and have tried so many recipes and cooking methods when it comes to poultry, but we have found that sometimes the simple things are the best in life. We traditionally try to rotisserie our chickens and turkeys, but for Thanksgiving, we love deep frying turkeys for a few reasons; it is fast and creates a crispy skin that is probably one of the best flavors that turkey can yield. In less than an hour, you can create the perfect meal for your family and friends that is not only delicious but easier than you thought possible.
We have prepared a few basic tips and tricks on frying your whole turkey so that you can create your own spicy fowl this Thanksgiving that will make your guests beg for more!
Injecting the turkey.
We recommend adding flavor and moisture to your turkey by injecting it with an injection liquid that you can buy from our Firebird Fowl restaurant or find at a local grocery store.
You will need about one ounce of injection liquid for every pound of turkey, and we recommend an injector or syringe that you can find in restaurant supply stores.
You can inject the seasoning up to a day before you drop the bird in oil, but we recommend a few hours before you do it so that the flavor is at its best!
- A 15-17 lb turkey is the perfect size for most family-style groups. The size will dictate the cooking time, but all of this can be done within the hour at this size.
- Peanut oil provides the right crispness and texture. Make sure that the turkey has about 2 to 3 inches above the oil to get great exposure.
- Ensure the turkey is completely dry and defrosted before you put it in the pot or it will take much longer and could cause injuries by the oil splashing on the skin.
- Check on the turkey every 15 minutes to make sure that it is cooking properly.
Now for the fun! Follow these instructions for a turkey that will make your guests drool with envy.
1. Heat your oil to 375°F, then turn off the burner.
2. Hold the turkey breast down with the legs up.
3. Slowly lower the turkey until it's covered with oil, and then return the oil back to a heat of 375°F. Maintain this temperature while the turkey is frying.
4. Fry the turkey for 4 minutes per pound.
5. We recommend that the turkey maintains a temperature of 165°F.
6. Let the turkey rest for around 30 minutes before carving it, tenting it with foil to hold heat in.