I found these images on my screen this morning from the cellphone camera of Chriss Knight, the delightful early morning news diva at ABC Channel 26. They record the process of deep frying 600 turkeys -- that's right, 600 turkeys! -- by the Krewe of Carrollton at a Lions Club hall on Metairie Road.
|Sixteen pots of oil have been heating since 3 a.m. Krewe members call it "the grease."|
|Before going in the grease, the birds are injected with Tony Chachere's Liquid Artery Clog.|
|Let there be propane! I count ten tanks. How many can you find?|
|Love that purple caste around the legs and thighs. Yum!|
|It takes about an hour to fry each bird, three to a pot. They begin to look really delicious at this point, degreasing on piles of the Times-Picayune. Great job, Krewe of Carrollton!|