Paul Horton’s ‘bird drop’ brings family, Thanksgiving flavor together
PHOENIX (AZFamily) — For meteorologist Paul Horton, Thanksgiving comes with a countdown, a sizzle and a family tradition known as the “bird drop.”
As his family’s designated turkey fryer, Horton has turned preparing the holiday centerpiece into an outdoor gathering. Family members watch from a safe distance as he counts down and lowers the turkey into the fryer.
“We do a little 5, 4, 3, 2, 1. Bird drop,” Horton said. “And you hear that sizzle.”
It’s a tradition that reflects what Desert Table is all about: exploring Arizona’s food story through the meals, memories and connections that bring people together.
Horton shared his turkey-frying routine on Desert Table alongside Scottsdale Fire Capt. Dave Folio, who offered safety advice and shared a Thanksgiving tradition of his own.
A family gathering around the fryer
Horton said preparing the turkey takes time, including setting up a safe cooking area. But once the bird is frying, it becomes a chance to relax and spend time with family outdoors.
The celebration continues at the dinner table, where Horton looks forward to seeing everyone enjoy the meal. His wife makes the pies, he said, while his mother-in-law is an “unbelievable cook.”
“I love it when people dabble into the turkey,” Horton said. “They get a little taste of it.”
For Folio, Thanksgiving also means a house full of guests and a turkey on the table. Instead of frying his bird, he seasons it and cooks it in an oven bag, a method he said keeps the meat moist.
Folio said food brings people together, whether they’re gathering at home or visiting a restaurant. “It’s all about the community and the fellowship,” he said.
Paul Horton’s fried turkey: Ingredients and tips
Horton shared his approach rather than a recipe with exact measurements. Adjust the seasoning to taste and follow your fryer manufacturer’s instructions.
Ingredients and equipment
- One turkey; Horton used a bird weighing about 12 1/2 pounds.
- Butter and seasoning for injecting into the turkey.
- Your favorite seasoning blend for the outside of the turkey.
- Cooking oil suitable for your fryer; Horton did not specify a type or amount.
- A marinade injector, turkey fryer and food thermometer.
Steps
- Prepare the turkey. Make sure it is completely thawed, including inside the cavity, and dry it thoroughly. Never put a frozen or wet turkey into hot oil.
- Season it. Horton uses an injector to add butter and seasoning, then coats the outside with his favorite seasoning blend.
- Set up safely. Place the fryer outdoors on level ground, at least 10 feet from the house. Follow the manufacturer’s instructions for determining the correct oil level, and keep children and pets away.
- Lower the turkey carefully. Horton said his oil reaches about 350 degrees. Turn off the burner before slowly lowering the turkey into the oil, then relight it according to the fryer’s instructions. Keep spectators at a safe distance.
- Cook and check the temperature. Horton estimates about three to four minutes per pound, but cooking time can vary. Turn off the burner before carefully removing the turkey, then use a food thermometer to check for at least 165 degrees in the thickest parts of the breast and the innermost parts of the thigh and wing.
- Serve and enjoy. Horton cooks the dressing separately when frying the turkey. Let the bird rest before carving.
Frying safely this Thanksgiving
Folio said anyone using a turkey fryer should stay nearby and monitor it throughout cooking. He also urged families to keep children and pets away from the fryer and its fuel line.
“Don’t put a frozen turkey in. Make sure it’s level ground,” Folio said, adding that the fryer should be at least 10 feet away from the house.
He emphasized turning off the flame when lowering or removing the turkey so oil that spills over does not ignite. Never leave the fryer unattended.
Once the turkey was ready, Folio made himself a sandwich and gave Horton’s bird his approval: “Very juicy.”
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