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Treat
Yourself to Fried Turkey This Thanksgiving
Auburn, Nov. 25,
2002---More and more Alabamians are frying turkeys for
Thanksgiving. It offers a delicious change of taste from traditional
roast turkey and dressing.
This kind of frying is
done outdoors in a large kettle of hot oil over an open flame.
Choose a safe location for cooking the turkey. Select a cooking pot
that is large enough to completely submerge the turkey in 1 to 2
inches of oil without it spilling over the top.
To determine the amount
of oil needed, put the turkey in the frying container and fill with
water. Remove and either measure the amount of water in the pot or
mark a fill line on the outside of the frying container.
Next, wash turkey and
remove giblets and neck from the cavity. Season liberally with salt
and other desired spices. You may want to inject spices into the
bird for additional flavor.
Before frying, make sure
container is clean and dry. Pour oil in container and heat to 350 F.
Carefully lower the turkey into the hot oil and cook 3 to 5 minutes
per pound.
The turkey is done when
a food thermometer measures 180 F in the thigh. Remove the turkey
from oil, drain the cavity and set it on paper towels. The skin will
be dark brown to almost black. Let the turkey cool for about 20
minutes before carving.
SOURCE: Dr Jean Weese, Food
Scientist, Alabama Cooperative Extension System, (334) 844-3269
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