Give thanks for fryers

I’m a traditionalist by nature, and since Thanksgiving is my favorite holiday, I dragged my heals on trying the deep fried turkey. But once I did, I dropped to my knees and gave thanks – ’cause that fried turkey was delicious!!

I still love my oven roasted turkeys and smoked turkeys, but the fried version is just as delicious and saves a lot of time. If you’ve ever thought about trying to fry a turkey, I encourage you. In fact, I’ll help you, too. Here’s what you need to start: an 11-pound, thawed out, patted dry, everything removed (wire truss, thermometer, giblets and neck) turkey; 2 tablespoons of cayenne pepper.

You can season your turkey any way you want, I prefer the cayenne. Simply rub the cayenne – or whatever seasoning you choose – all over the turkey – get it up in the skin where you can. Flip it, turn it, rotate it – just make sure you season all areas of the bird.

Now, to prepare your burner take a bit more effort (but less than the time and effort it takes to baste and roast a bird). You’ll need:

  • 1 large cooking pot
  • 1 temperature gauge
  • 1 gas burner and bottle of gas
  • Approx 25 litres oil
  • 1 metal handle or hook
  • wire for wrapping turkey
  • 1 pair protective gloves
  • 1 protective jacket or an apron over a long-sleeved shirt
  • 1 fire extinguisher (in case of an emergency)
  • towels/paper towels
  • 1 pair of pliers
  • 1 meat thermometer

To get the turkey in and out of the oil, you’ll need to add a “handle” to the bird. Thread wire through the turkey just under the breasts and make two or three loops. Test the handle over a clean counter before moving it near the oil.

Set up the burner outside away from buildings, cars, trees or anything else, really. Find a good open spot.

Determining the amount of oil is key to a safe frying. An easy way to do so is to put the turkey in the pot and add just enough water to cover it. That is your oil line, and it should be five to six inches below the top of the pot. Thorougly dry the pot and pat the chicken dry.

Add the oil and heat to 350 degrees – now you’re ready to make some magic!

Using your hook and handle and wearing protective gloves, lower you turkey into the oil. Resist any comical voices announcing the demise of your precious poultry. Once your turkey is in, just sit back and let the heat do its thing. Allow 3-4 minutes for each pound of turkey.

The internal temperature recommendations is at least 165 degrees, but preferably 170 degrees F (77 degrees C) in the breast and 180 degrees F (82 degrees C) in the thigh, according to www.eatturkey.com.

When it’s cooked, turn off the flame, remove the wire from the bird and serve! Caution – once you’ve tried fried turkey, you may not want to go back! And remember, whether it’s frying turkey, throwing a BBQ, backyard sports or just hanging out, EasyTurf, the authority in artificial grass, will make a huge impact on your outdoor living and playing spaces too!

For the latest information on EasyTurf, the leader in synthetic grass technology, visit www.easyturf.com.

 A few safety precautions:

  • Turn off the flame while submerging the turkey.
  • Ensure the turkey is fully thawed.
  • Keep other people and animals away from the cooking area at all times.
  • Keep a fire extinguisher nearby!
  • Do not leave the fryer unattended at any time.

 

Posted in