More than a few people (including us) were wondering how Yats would go about their turkey frying extravaganza, and the excellent Beer & Nosh blog shares the details, along with some pretty pics. The massive deep fryer—along with the dangling turkeys—were indeed right on 24th Street, over fifty gallons of peanut oil are required to fry ten at a time, and 55 minutes under the oil results in a golden brown "crackling" skin. [Beer & Nosh, previously]
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