Sharon Omahen
University of Georgia
Attempts to fry the Thanksgiving turkey may have left some
holiday cooks with singed eyebrows and bruised pride. But never
fear: With a few tips you can successfully fry a Christmas
turkey.
“People who fry turkeys say it produces a moister turkey, and
it’s quicker,” said Elizabeth Andress, a University of Georgia
Extension Service food safety specialist.
But quicker isn’t necessarily safer. Reports of frying mishaps
increase each holiday season.
Frying a turkey can be a risky venture
“Among the major risks of frying a turkey are safety issues,”
Andress said. Concerns include the stability of the fryers,
uninsulated pot handles and lids and the potential for oil
spillovers and overheating.
A common cause of turkey-fryer accidents is filling the pot too
full of oil, which causes the oil to spill over when the turkey
is placed in the pot. Aside from creating quite a mess, oil
spillovers at cooking temperatures can result in severe burns.
To find the right amount of oil for your turkey, follow these
tips from the National Turkey Federation.
Put the turkey in the fryer basket and then place the basket in
the pot. Add water until it reaches 1 to 2 inches above the
turkey. Remove the turkey and note the water level, using a ruler
to measure the distance from the top of the pot to the surface of
the water.
Pour out the water and dry the pot thoroughly. Be sure to measure
for oil before you marinate the turkey.
Follow these safety tips
If you plan to fry a turkey, Andress recommends these safety
steps:
* Use the turkey fryer outdoors a safe distance from buildings
and anything else that can burn.
* Never use turkey fryers on wooden decks or inside garages.
* Place the fryer on a flat surface to reduce accidental
tipping.
* Never leave the fryer unattended. Most units don’t have
thermostat controls. If you don’t watch the fryer carefully, the
oil will continue to heat until it catches fire.
* Never allow children or pets near the fryer while it’s in use.
Even after use, never let children or pets near the turkey fryer.
The oil inside the cooking pot can remain dangerously hot for
hours.
* To avoid spillovers, don’t overfill the fryer.
* Use well-insulated pot holders or oven mitts when touching the
pot or lid handles. If possible, wear safety goggles to protect
your eyes from oil splatter.
* Make sure the turkey is completely thawed, and be careful with
marinades. Oil and water don’t mix, and water causes oil to spill
over, which could cause a fire or explosion hazard.
* Keep an all-purpose fire extinguisher nearby. And never use
water to extinguish a grease fire. If the fire can’t be managed
with an all-purpose fire extinguisher, don’t hesitate to call 911
for help.
Aside from these safety issues, Andress urges holiday chefs to
remember food safety, too. “Make sure all the harmful bacteria
have been killed,” she said.
The only way to do this is to measure the temperature of the
cooked turkey with a food thermometer in several places.
First, heat the oil to 365 to 375 degrees Fahrenheit. Depending
on the amount of oil, this usually takes between 45 minutes and 1
hour.
Whole turkeys require approximately 3 minutes per pound to cook.
To be sure your bird is safely cooked, the temperature of the
whole turkey must reach 180 degrees in the innermost part of the
thigh, Andress said.
