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Deep Fried or Baked Turkey?

Source of Recipe

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Recipe Introduction

Does deep fried turkey have more points? resource, ADA website and National Turkey Federation website.

List of Ingredients

From The ADA's Website eatright.org:

Deep-Fried TurkeyNovember 16, 2006
Deep frying a turkey is a Southern tradition that has gained nationwide popularity. The deep-frying process seals the outside of the turkey with a crisp texture while the inside stays juicy.
Many people wonder if deep frying adds fat to a turkey. If the cooking oil stays hot enough — 350 degrees F for the entire frying process — deep frying makes little difference.

A 3 1/2-ounce portion of deep-fried turkey with the skin on contains about 12 grams of fat, compared with 10 grams in a 3 1/2-ounce portion of roasted turkey (white or dark meat) with the skin on. However, if the temperature of the cooking oil falls to 340 degrees F or less, more oil seeps into the turkey meat, adding to the fat content.
To save fat and calories, enjoy turkey on Thanksgiving and throughout the year without the skin. That way, a 3 1/2 ounce portion of roasted turkey (white or dark meat) has only 5 grams of fat. If you do choose to indulge and eat the skin this holiday season, be aware of the additional fat and engage in some extra physical activity to burn some of the additional calories.
Produced by ADA’s Public Relations Team

And from the National Turkey Federation,
According to the National Turkey Federation the high temperature keeps it from absorbing much oil. Studies show a whole turkey absorbs less than a tabelspoon of oil.

The key is if you cook it correctly in hot (350 degrees) clean oil.

If you take the skin off it's the same points as it would be baked/roasted


Recipe