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Deep Fat Fried Turkey for Thanksgiving

November 4, 2005

Deep Fat Fried Turkey for Thanksgiving

Turkey

Thanksgiving Holiday is just around the corner.   There is more than one way to cook a turkey.  Possibly this year you will consider a new cooking method.  Deep fat frying a turkey originally became popular in the South.

The whole turkey is deep fat fried; it does not come out greasy and juicy moist meat.  It is a dangerous method of cooking due to the hot oil and the large cooking pots.  Extreme care must be taken to insure the safety of all around when cooking with this method.  After looking around at the pots size needed for this we noticed that kits are available just for deep fat frying the turkey.

Bayou Classic 3066A 30-Quart Outdoor Turkey Fryer Kit is available at Amazon’s website from target.  It seems like a good all around kit that has the following features:

  • Measures approximately 33 by 16 by 16 inches fully assembled

  • Turkey fryer kit; includes 30-quart stockpot and outdoor gas stove

  • Perforated poultry rack with grab hook for safely removing turkey from pot

  • Vented lid; 12-inch stainless thermometer; 1-ounce seasoning injector

It is specifically designed for the task of cooking a turkey by deep fat frying method and sells for $49.99.

 

Before you get frozen turkey out and plan the whole ordeal that day you will need to prepare the frozen turkey days in advance to thaw it out.  The frozen turkey should be defrosted in a refrigerator no warmer than 40 F.  You can calculate the time it takes to defrost the turkey in the fridge by allowing 24 hours defrost time for each 5 lbs. of the weight of the bird.  So a 15 lb turkey would take 3 days to defrost.  You can defrost by covering the bird with cold water replacing the water often, this method takes ˝ hour for each pound to defrost.  The refrigerator method is the safer method but if there still is some frozen parts to the bird you can finish up the defrosting with water.

Never stuff the turkey with stuffing when deep fat frying.  You can make a loaf pan of stuffing for the regular oven or the barbeque.  Make sure that the area that the deep fat fryer is set up has a flat area to rest with clearance around the whole unit.

 

It is important to not over fill the oil in the pot as the hot oil spilling out can be a fire and burn hazard.  You can calculate the amount of oil to use for the bird you have purchased by using water as a measuring guide.  Put the turkey in the deep fat fryer pot without any oil in it.  Pour water over the turkey until the water covers the turkey by 1 – 2 inches.  You then pour the water into a measuring cup and add up the amount of liquid that you have used.  This calculation will be the amount of oil you will use. 

Now that the correct amount of oil is in the pot.  It is time to heat up the oil to 350 F degrees.  Once the oil is hot it is ready to carefully lower the turkey into the heated oil.  Take care to make sure not to drop the turkey in an splash oil outside of the pot. 

The amount of time it takes to cook a turkey will vary on the size of the bird.  It takes around 3 – 5 minutes per pound to cook.  The safe method to cooking meat always is to use a meat thermometer to measure the internal temperature.  The internal temperature for the turkey needs to reach 180 degrees.

 

It is best to use the deep fat fryer outside and away from any children.  Supervision at all times during the cooking process is necessary to insure safety and fire hazards will not happen.  It takes time for the oil to cool down, so supervision needs to be thought of even after the turkey leaves the pot. 

When you remove the hot turkey from the deep fat frying pot you will want to take your time and have more than one person help if possible.  You need to let the turkey meat juices to rest for at least 20 minutes before carving the turkey.

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By Nicole Wilson
Best Syndication Staff Writer

 

 

Keywords and misspellings:  how to deep fat frying turkeys barbeque outside turkey cook barrel turkey in a pot fry


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Copyright 2005 Best Syndication                                            Last Updated Saturday, July 10, 2010 09:46 PM