Turkey from the fryer

November 18, 1998|By Rob Kasper

Willie P's Deep Fried Turkey in Northwest Baltimore is up and frying this year, cooking seasoned turkeys in hot oil.

Willie Pearson said he learned the cooking technique in his hometown of Hartsville, S.C., and has set up a commercial kitchen in his home.

Willie and his family buy the turkey, marinate it, then fry it in 200-degree peanut oil. Cost is $2 per pound.

Customers must place orders at least 48 hours in advance, more during holidays, and arrange to pick up the cooked bird. Call 410-542-7910.

Pub Date: 11/18/98

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.