Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Deep-fried turkey may be a thing of aspirational Thanksgiving dreams, or oil-splattered nightmares. But now you can go beyond the basic roast and indulge in perfectly cooked turkey enveloped in an extra crispy, crunchy crust. This is stress-free fried turkey. You don’t need a ginormous stockpot and gallons of hot oil. No crazy lever and pulley system to lift your bird in and out of the pot. You don’t even need to brine your turkey—but you can, if that’s your jam (and your bird didn’t come pre-brined). We take a multi-day approach that’s mostly hands-off, spreading out the work for minimal effort and maximum results. Breaking down the bird gives you the perfect ratio of tender, juicy meat to crispy, crunchy crust. This Thanksgiving, build your own 24-piece bucket meal and enjoy the most finger-lickin-good fried turkey you’ve ever tasted.

Extra-Crispy KFC-Style Fried Turkey