Primos in Los Angeles frying the second of two turkeys. The fryer boils at 350 degrees and crisps the finest of bird skins. Over the last few years my cousin Enrique, donning the apron, has perfected his craft. He recently upgraded to an 18lb fryer and decided frying two turkeys and slabs of ham was the best way to break it in.
Next: he’ll be acquiring a basket for calamari, beef, and homemade french fries. This is why I love coming home.