When Can You Pick Up Your Bojangles Fried Turkey
Should Yous Guild a Fried Turkey From Bojangles?
This is what the Bojangles' fried turkey looks like in advertisements.
Bojangles'
For many of u.s.a. who've spent time living beneath the Mason-Dixon line, the craven-and-beige chain Bojangles' symbolizes a lot of what's groovy and also awful about the S. The stores' ubiquity, especially in Due north and Due south Carolina, demonstrate how piece of cake information technology's been to transform the delicious cuisine of a region that's long been fiercely proud of its nutrient into bastardized, processed, unhealthy fast-food simulacra. Information technology's partly because of places like Bojangles' that the South struggles with obesity and then.
On the other hand, Bojangles' is really freaking delicious. Certain, it's not your grandma'south chicken, biscuits, and sweet tea—but what if grandma's passed? Or what if you grew upward in, say, Wisconsin, and never fifty-fifty had a Southern grandma?
So when I heard that Bojangles' is selling pre-fried Thanksgiving turkeys at many of their locations across the southeast, I was on it like the sickly motion picture Bo's sweet tea leaves on your teeth. (The chain has been selling the popular turkeys since 2004.) A trip to my nearest Bojangles' in Oxon Hill, Doc., yielded a 12-pound Seasoned Fried Turkey in a sealed plastic bag. (The turkeys are roasted, fried in vegetable oil, frozen, and shipped to restaurants; they can be pre-ordered and picked upwards, frozen or thawed, for around $39.99.) Our dinner guests weren't expecting to be served turkey five days before Thanksgiving, but they good-naturedly agreed to enjoy a spicy turkey dinner in the name of journalism.
An oil-slick orangey yellow when it came out of the pocketbook, the turkey turned a nice gilt brown during its two hours in the oven. Simply heating upwards a big bird from its refrigerated land was trickier than the instructions suggested; nosotros covered it in foil for well-nigh of its cooking time, merely the outside of the legs and breast still dried out quite a bit, while the deep insides of the bird never got quite as hot equally one would hope. (The turkey arrived fully cooked, so that wasn't really a health risk, but it was a bummer.)
Dan Kois
Bated from those dry edges, though, the meat—both white and nighttime—was equally thoroughly moist as you lot would expect from a fried bird. The turkey is flavored, according to the restaurant, with "Bojangles' unique seasoning," but fans hoping for a turkey as spicy as Bo'south fried chicken volition be disappointed. The seasoning left reddish striations in the breast meat, just the turkey was so mild that my children—whose palates are oversensitive enough that they once complained a gingerbread cookie was "spicy"—ate it without complaint. The primary flavor notes were poultry, umami, and salt; indeed according to the diet label, a 3-ounce serving of the turkey contains an impressive 630 mg of sodium, 26 per centum of your recommended daily allowance.
The four adults at the grown-up table ate heartily, and with a homemade gravy, the turkey wasn't bad. But we institute ourselves eating a bit absently, desultorily picking at the platter long subsequently plates had been cleared—the mode you always grab the final few French fries off your kid'due south tray, whether you're full or not. We realized that Bojangles' turkey is, indeed, a fast-foodized version of a roasted vacation favorite. It is just like a regular turkey, except greasier, packed with sodium, and thus more addictive. "If I was 25 again," one dinner guest said, "and hosting a bunch of friends for Thanksgiving, I would definitely buy this." If I was 25 once more, I'd eat so much of it I'd have a grease hangover on Friday morn. As a 39-year-old, I managed to finish myself, only I can written report that a Bojangles' Seasoned Turkey Carcass makes a mean stock.
Previously
You're Doing It Wrong: Turkey
Source: https://slate.com/culture/2013/11/bojangles-fried-turkey-made-to-order-but-should-you.html
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