Friends Of the River
SAN BERNARD

Nancy Kanter
FOR San Bernard
Director/Treasurer
 

Be Thankful for - Not Fearful of – that Fried Turkey

The holidays are coming and with them come thoughts of juicy fried turkeys with that holiday feast!  If prepared right, the fried turkey is a wonderful treat. But… prepared the wrong way, they can become a safety hazard for you and your family. Before you get out the propane cooker and cook pot and buy the peanut oil, take a minute to read the following.

SAFETY TIPS ON FRYING THANKSGIVING DAY TURKEYS

LOCATION, LOCATION, LOCATION!  Pay attention to the location of a hot-oil cooker. Cookers should be placed outside in an open area away from all walls, fences or other structures. You never want to place a cooker in, on or under a garage, breezeway, carport, porch or any structure such as a wooden deck that could catch fire. Also be sure to keep children and pets away from the fryer during and after use because the oil can remain hot for hours.

PREP YOUR BIRD!  Thawing and drying a turkey before it is placed in hot oil also is an important safety step. Partially frozen turkeys placed in hot oil in a fryer can cause a spillover effect when ice melts and water seeps into the boiling oil.  Plan about 24 hours to thaw every 4 to 5 pounds of turkey - or about two days if you are using a 10-pound turkey, which is the general size recommended for these hot oil cookers.

According to the latest figures available from the U.S. Consumer Product Safety Commission, there have been 112 incidents that involved fires or burns associated with turkey fryers since 1998.

THANKSGIVING DAY TURKEY FRYING TIPS
Hot Oil Cooker Set-Up
* Place fryer on a flat stable surface in an open, low-traffic area away from all walls, fences or other structures.
* Never use fryer in, on or under a garage, breezeway, carport or any structure, such as a wooden deck, that can catch fire.
* Keep children and pets away from fryer during and after use as the oil can remain hot for hours.
* Keep the fryer in full view while the burner is on.
* Make sure there is at least two feet of space between the liquid propane tank and fryer burner.
* Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.

Cooking Process
* Follow the manufacturer's cooking instructions, including the amount of oil needed to fry the turkey.
* Check the oil temperature frequently. Never allow oil to exceed 375 degrees F.
* If oil begins to smoke, immediately turn off the gas supply because the oil is overheated.
* Completely thaw and dry the turkey before adding it to the hot oil. The U.S. Department of Agriculture recommends 24 hours thawing time for every 4 to 5 pounds of turkey. Partially frozen or wet turkeys can produce excessive hot oil splatter when the poultry is added to hot oil.
* Follow the manufacturer’s instructions to determine the proper amount of oil to add.
* Cover bare skin when adding or removing food. Always use cooking mitts.
* Use only cookware and accessories designed for frying turkeys; never use glassware, ceramic or plastic cookware.
* Raise and lower food slowly to reduce splatter and avoid burns.
* If a fire occurs, immediately call 911. Do not attempt to extinguish the fire with water. An operable, dry-chemical fire extinguisher may, in some circumstances, contain the fire.

After Cooking
* Never move the cooker or pot while it is in use, or still hot.
* Allow the oil to cool completely before removing it from the pot.
 
 If you make sure to follow the safety rules, your fried turkey can become a family tradition. I hope it does. Now, here’s a simple recipe you can use to fry a yummy turkey - if Uncle Joe does not already have his secret recipe whipped out and ready.

                                                                                        Enjoy. 

Deep Fried Turkey 

1 whole turkey completely thawed
Tony Chachere’s Injectable Marinade
Tony Chachere’s Original Creole Seasoning
 
 Rinse turkey with warm water. Remove giblets and rinse again. Drain cavity well. Inject turkey as indicated on the label of Tony Chachere’s Injectable Marinade package. Sprinkle inside and outside of turkey generously with Tony Chachere’s Original Creole Seasoning.
 
Deep fry: Be sure to drain all water from turkey cavity before deep frying to prevent sputtering of hot oil. Deep fry whole turkey in 3 - 4 gallons of oil at 325 degrees for 3 ˝ minutes per pound.