The Dos & Don'ts of Deep Frying A Turkey
The Dos & Donts of DEEP FRYING A TURKEY A Do COMPLETELY DEFROST YOUR TURKEY. Remove intenal organs & popup timer. - wash the bird. PROPERLY MEASURE Do THE AMOUNT OF OIL YOU NEED TO FRY. - Place the turkey in the pot, fill with water to the top of the bird. Remove bira. Mark water level. This is how much oil you will need. Completely dry the pot of water and add oil. PREPARE THE Do BIRD FOR FRYING. - Pat dry, inside and out. - Season outside with a dry rub. Do HEAT PRO TIP : Inject the bird with THE OIL. Italian dressing - Oil should be heated to or hot sauce. 350 °F (175 °C) Don't BURN THE HOUSE DOWN. PRO TIP: It is best to use oil with a high smoke point suUch as peanut, refined canola, corn or sunflower oil. - Deep fry outside, giving plenty of room for the fryer. Don't DROP THE TURKEY INTO THE OIL. - Keep the propane tank as far away from the fryer as possible. Turn the propane burner off. - Have a fire extinguisher nearby. Slowly lower the bird into the oil. Relight the burner. PRO TIP : Lay down a large piece of cardboard under the fryer to catch falling oil. PRO TIP : Hot oil might hit your hand. To avoid burns, wear a glove to protect your hand. Do TIME THE TURKEY WHILE IT IS DEEP FRYING. - Rule of thumb is 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. - When the bird is finished, turn off the burner. Remove slowly. Let the turkey drip off oil over the pot. Do CHECK THE LEVEL OF YOUR PROPANE TANK BEFOREHAND. Don't CUT RIGHT INTO THE BIRD AFTER FRYING. - Let the bird rest over paper towels for 20-30 minutes. PRO TIP : Enjoy the deep fried turkey goodness! Concept & Design by KIKI KARPUS IK SOURCES http://bbq.about.com/cs/turkey/a/aa101699.htm http://www.wikihow.com/Deep-Fry-a-Turkey
The Dos & Don'ts of Deep Frying A Turkey
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