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eNEWSLETTERS

How To: Safely Deep-Fry a Turkey

The idea of deep frying a turkey actually originated in the South, the deep frying capital of the United States, but the incredible taste of the bird has grown in popularity across the U.S. For those of you who have no clue what deep frying a turkey actually means, we are here to explain, as well as provide safety tips on how to fry your bird correctly and safely.

Benefits of deep frying;

By deep frying a turkey you can still savor the incredible turkey flavor but in half the time it takes to cook a turkey in the oven. When you deep fry a turkey it is soaked in oils and fried rather than slow cooked in a pan in the oven. But don’t worry it is not a greasy mess like one would expect. It still holds in the moisture and the amazing flavor. By deep frying the turkey you can cook it in as little as three pounds per minute. Meaning you could cook a 20-pound turkey in approximately 60 minutes (about.com). If you cooked a 20-pound turkey in the oven it would take you approximately 4-5 hours (not including if the turkey is stuffed).

Consumer Advice…

Consumerist and firefighters are offering some advice to those who plan on deep frying their Thanksgiving turkeys this year. The National Fire Protection Association recommends that you use an electrical fryer rather than an outdoor propane-powered one.

The Difference?

Electrical Fryer:

It is powered by electricity.
You do not have to worry about cooking with oil over an open flame.
Built in thermostat.
Check out some options for electrical fryers:

http://www.nextag.com/electric-deep-fryer/shop-html

http://www.acehardware.com/family/index.jsp?categoryId=2626144

Outdoor Propane Fryer:

Contains a big pot where the oil can be heated.
You will need a heat source that can be powered by electricity or propane.
You must add the oil manually- you have to test the temperature of the oil consistently.
You will need a rack holder to lower the turkey in and out of the stock pot.

Did you know?

National Fire Protection Association said fire departments respond to nearly 154,700 home structures involving cooking equipment each year between 2004 to 2008 (NFPA.org).

Health Precautions

It is important you properly research how to deep fry your turkey, as there are many opposing health risks that come with this activity.

Not cooking it thoroughly could lead to food poisoning.
Not de-thawing the turkey completely could lead to an explosion! Causing non-threatening to life threatening injuries.
Burning yourself or others is a risk when dealing with fire and oil.

**Please pay close attention to the possibilities of injury when deep frying your holiday bird!**

Safety Steps When Cooking with a Deep Fryer

Provided by an article written by Jackie Lee;

Step 1:

Read your deep fry manual to avoid preventable accidents!

Make sure the turkey is completely defrosted.

Not sure how long to it will take to thaw? Check out this helpful chart:

http://www.csgnetwork.com/turkeydinnercalc.html

Remember: Heat and ice do NOT mix.

Step 2:

Set up your burner:

Use the deep fryer outdoors away from buildings and decks.
Place the fryer on a stable flat surface.
Make sure your propane tank is far away from your burner.
Read the directions that come with your burner.

Step 3:

Adding the right amount of oil to prevent serious burns:

While the pot is empty, simply add your turkey and fill it with water until it completely covers your turkey. Take the turkey out and note the level of water (Squidoo.com).

Remember to completely dry off your pot and turkey to avoid fire hazards.

Step 4:

Heating the oil:

Once you know what level you are wanting, add your oil.
Gently put the pot back on the burner.
Add your thermostat to the oil

Must reach 350 degrees, this will vary depending on location and a variety of other things.

Always supervise it.
Probably best to keep a fire extinguisher close by.

Step 5:

Putting in the turkey; be careful with this step…

Turn off the burner before you put the turkey in.
Use protective gloves, goggles, and apron to prevent splashing oil reaching your skin.
Make sure your turkey is very dry while entering the pot.
Lower your turkey in to the pot slowly.
Once the turkey is submerged in the oil, slowly turn the burner back on.
Maintain the temperature at 350 degrees, if it starts to get to hot, turn down the burner.

Step 6:

Deep frying the turkey;

Allow 3 to 4 minutes of frying for each pound of your turkey.
Your bird will start to float once it gets close to getting done.
Once your bird is done, simply pull it out of the oil in the wire basket.
Remember to check the internal temperature of the turkey with a meat thermometer.