When it comes to deep frying turkeys, safety is king. In a recent article on Penn Live, Dennis Mulroy, owner of The Wing Co., offered the following tips to ensure a safe and tasty holiday. Here are Mulroy’s tips, excerpted from an article by Sue Gleiter.
Before you do anything, remove the giblets, the pop-up thermometer and any plastic pieces attached to the turkey. All of these items could result in a volatile situation once the turkey hits the oil.
- Use cotton twine to tie up the turkey’s legs. Do not use nylon because it can burn.
- Cut away excess fat. The more excess fat you get off the bird, the better it will cook.” The fat can bubble up the oil which can lead to a fire.
- Always have a fire extinguisher on hand.
- Never deep fry a turkey inside your house or garage. Always do it in an open space.
- Fill your deep fryer with water first and then submerge the turkey. This way you will know how much oil to use in your deep fryer. If the oil is displaced, it will spill over the edges of the deep fryer and hit the propane and flame, creating a fire.
- Wet and frozen turkeys can cause the oil to bubble over. So make sure the turkey is at room temperature. You can do that by placing it in a water bath for a few minutes. Drain the turkey, even if you have used a marinade or injection, and pat it dry.
- You will need a basket or, as Mulroy did, create a wire hook to use to transport turkeys to and from the deep fryer.
- Deep fry turkeys for about 4 minutes per pound. Use an infra-red probe thermometer. Turkeys should be cooked to an internal temperature of 165 degrees Fahrenheit.
- Turn off the fire before you remove the turkey from the oil.
Follow these safety tips to ensure a perfect Thanksgiving turkey.
RELATED: Watch video “How to prepare your turkey for deep frying: tips from The Wing Co.”, video. http://www.pennlive.com/food/index.ssf/2013/11/how_to_deep_fry_turkey_thanksg.html
Don’t forget to watch part two!
Here is an amusing collection of turkey frying disasters: