Happy Thanksgiving! I am getting ready to fry a turkey and the instructions say that I should put a whole onion in with the turkey and oil.
What would be the purpose of this?
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Having done this several times in the past - it is to make the oil flavoured. Like the comments have said that one onion doesn't seem to be enough, and frankly it isn't. I typically use 2, and remove the skins as well as score them allowing the juices to weep out a bit. Additionally, I know some people who toss a de-seeded bell pepper or two in as well, and it turns out well.
the onion goes on the bottom so the meat doesn't touch the bottom of the pot and scorch.we used to do this before there were turkey fryers and baskets /stands.(30 years ago). weused coat hangers wrapped around the legs to lower and raise the bird.maybe there is some flavore enhancement with the onion.