Turkey frying

6:43 PM, Nov 18, 2010   |    comments
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Recipe for deep frying

-Purchase a fresh turkey that has been minimally processed. If necessary, defrost the bird thoroughly.

- Prepare the turkey the night before frying as detailed below.

- Remove the giblets and neck from the cavities and wash the bird inside and out with cold water. Thoroughly dry the turkey including the interior cavities as any water will create spatter when deep frying.

- Use a dry Cajun rub (available at the grocery store) for the skin. Be sure to get the rub into all crevices around the wings and legs.

- Inject the bird with your favorite beer which adds great flavor. If you don't want to use beer, you can inject a variety of marinades available at your local grocery store, or you can make your own by mixing dry ingredients with orange juice. Orange juice will act as a tenderizer for the meat.

- Heat your oil to 360° and deep fry the turkey for 3 ½ minutes per pound (approximately 40 minutes for a 12 pound bird) maintaining this temperature. Note that the temperature will drop somewhat when you first lower the turkey into the oil.

- Remove your turkey from the oil slowly and drain.

- Carve and serve.

Recipe for smoking

- Purchase a fresh turkey that has been minimally processed. If necessary, defrost the bird thoroughly.

- Remove the giblets and neck from the cavities and wash the bird inside and out with cold water.

- The day before cooking, prepare a brine solution:

-1 cup sea salt

-1 cup brown sugar

-4-6 sprigs of thyme

-6 leaves sage

-10 peppercorns

-2 gallon water

-½ cup cider vinegar


-2 lemons quartered

-2 oranges quartered

-Combine all ingredients in large stock pot or 5 gallon bucket available at Ace Hardware.

- Place the thawed turkey into the brine solution and let sit 8-24 hours in the refrigerator.

-Prepare a compound butter in-advance as follows:

-½ pound unsalted butter

-1-2 tablespoons sage

-1-2 tablespoons thyme

-2 teaspoons black pepper

-2 tablespoons parsley

Combine all ingredients and form into 6 inch long log then wrap in plastic.

- Remove brined turkey one hour prior to smoking and pat dry. Soak the wood chips you plan to use for smoking for at least 1 hour prior to smoking.

- Set up your smoker and bring to temperature

- Slice the compound butter into 12 slices and stuff into the cavity and under the skin.

- Place turkey onto a vertical turkey roasting stand and set into smoker.

- Smoke for 6-8 hours at 220-240F.

- Carve and serve

Safety tips for turkey fryers

WASHINGTON, D.C. - Here are some of the hazard scenarios:

  • House fires associated with turkey fryers leading to injuries and property damage.
  • Ignition of oil used with turkey fryers. This was often related to oil reaching excess temperatures or oil contacting the open flame of the fryer.
  • Splashing of hot oil causing burns.

The majority of reported incidents occurred while the oil was being heated, prior to adding the turkey. For this reason, it is very important consumers monitor the temperature of the oil closely. If any smoke at all is noticed coming from a heating pot of oil, the burner should be turned off immediately because the oil is overheated.

There is a risk of injury resulting from splashing due to the cooking of partially frozen meats. Thoroughly thaw and dry ALL meats before cooking in hot oil. One reported burn incident occurred when partially frozen chicken wings were added to hot oil in a turkey fryer.

CPSC staff is working with industry and voluntary standards organizations to improve the safety standard for turkey fryers.

CPSC staff recommends consumers who choose to fry turkeys follow the following safety guidelines:

  • Keep fryer in FULL VIEW while burner is on.
  • Place fryer in an open area AWAY from all walls, fences, or other structures.
  • Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.
  • Raise and lower food SLOWLY to reduce splatter and avoid burns.
  • COVER bare skin when adding or removing food.
  • Check the oil temperature frequently.
  • If oil begins to smoke, immediately turn gas supply OFF.
  • If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.

For safest operation, CPSC staff recommends that consumers follow these guidelines as they prepare to use a turkey fryer:

  • Make sure there is at least 2 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.
  • Center the pot over the burner on the cooker.
  • Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.
  • Follow the manufacturer's instructions to determine the proper amount of oil to add. If those are not available:
    • Place turkey in pot
    • Fill with water until the turkey is covered by about 1/2 inch of water
    • Remove and dry turkey
    • Mark water level. Dump water, dry the pot, and fill with oil to the marked level.

 

 CPSC Issues Safety Tips for Turkey Fryers

WASHINGTON, D.C. - Here are some of the hazard scenarios:

- House fires associated with turkey fryers leading to injuries and property damage.

- Ignition of oil used with turkey fryers. This was often related to oil reaching excess temperatures or oil contacting the open flame of the fryer.

- Splashing of hot oil causing burns.
The majority of reported incidents occurred while the oil was being heated, prior to adding the turkey. For this reason, it is very important consumers monitor the temperature of the oil closely. If any smoke at all is noticed coming from a heating pot of oil, the burner should be turned off immediately because the oil is overheated.

There is a risk of injury resulting from splashing due to the cooking of partially frozen meats. Thoroughly thaw and dry ALL meats before cooking in hot oil. One reported burn incident occurred when partially frozen chicken wings were added to hot oil in a turkey fryer.

CPSC staff is working with industry and voluntary standards organizations to improve the safety standard for turkey fryers.

CPSC staff recommends consumers who choose to fry turkeys follow the following safety guidelines:

- Keep fryer in FULL VIEW while burner is on.

- Place fryer in an open area AWAY from all walls, fences, or other structures.

- Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.

- Raise and lower food SLOWLY to reduce splatter and avoid burns.

- COVER bare skin when adding or removing food.

- Check the oil temperature frequently.

- If oil begins to smoke, immediately turn gas supply OFF.

- If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.
For safest operation, CPSC staff recommends that consumers follow these guidelines as they prepare to use a turkey fryer:

- Make sure there is at least 2 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.

- Center the pot over the burner on the cooker.

- Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.

- Follow the manufacturer's instructions to determine the proper amount of oil to add. If those are not available:

o Place turkey in pot

o Fill with water until the turkey is covered by about 1/2 inch of water

o Remove and dry turkey

o Mark water level. Dump water, dry the pot, and fill with oil to the marked level. 

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