by Mandy G. Armentor, LSU Ag Center, Vermilion columnist Today.Com
no room in the oven for the turkey, stuffing, sweet potatoes, pies and stews? it is suggested that you can free up the oven to brown the turkey out.
fried turkey is not as healthy as it seems – unless you eat the skin from poultry. a study that measured the oil before and after frying showed a cup fried turkey absorbs 17 pounds less than half the oil. And the plan at least one pound of uncooked whole turkey per person to ensure a moderate amount of leftovers.
Frying a turkey is imperative that the bird is completely thawed, the bird or "boil" moisture when it touches the oil – which can cause injury or fire. to thaw the turkey in the refrigerator safely, leave it in its original packaging and place on a tray in the refrigerator. Allow five hours thawing time per pound.
to speed thawing, you can place the whole turkey in its original wrapping in the sink and cover with cold water. Change water every 30 minutes to maintain a low temperature, and wait 30 minutes per pound to thaw the turkey. after thawing, be sure to remove the giblets and neck from inside the turkey.
if you choose to inject the turkey with a marinade before frying, you need an injection kit, available in grocery stores. Marinades also are available at the grocery store, and the kit includes instructions on injecting the meat properly. be sure to keep the turkey refrigerated while marinating.
The amount of oil needed to fry a whole turkey will vary, depending on the size of the birds and the size of the pot used for frying.
Most pots require 3.5 liters of oil. to determine the amount of oil to use, to include Turkey in the pot and add water to cover by 1 to 2 inches. Then remove the turkey and measure the amount of water in the pot. This is the amount of oil to use. be sure to drain and dry the pot thoroughly before adding the oil.
many Louisiana residents use a crawfish pot with a butane burner and a clean jambalaya stirrer to fry turkey.
Choose oils with high smoke point, such as peanut, canola, safflower or sunflower. Peanut oil is the most popular due to its abundant flavor.
Heat oil to a temperature of 350 degrees – the point where it is almost smoking. to reduce the sketches, dry well inside and outside of chicken. Ease the bird into the hot oil and cook for 3-4 minutes per pound.
a food thermometer is the only way to make a turkey has reached a temperature high enough to destroy harmful bacteria. use an instant read thermometer and check the bird after removing it from the oil. to ensure that a whole turkey has reached an internal temperature of at least 165 degrees, insert the thermometer into the thickest part of thigh without touching bone.
after cooking, let the turkey rest 20 minutes before cutting and eating. Leftover fried turkey should be removed from the bones and stored in small shallow containers in the refrigerator.
Cooking oil can be saved for later use. The National Turkey Federation recommends that:
Strain the cooled oil through a fine sieve to remove large pieces of debris. Using gauze, which again the filter to remove fine particles. Pour oil into a container and store in the refrigerator to prevent rancidity. frying oil can be reused three or four times before they must be discarded
while frying can produce a great tasting bird, security experts warn Underwriter's Laboratory chefs beware. if you use a turkey fryer, here are some suggestions for safe use:
– Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.
– Never use turkey fryers on wooden decks or in garages.
– Make sure the fryers are used on a flat surface to reduce accidental tipping.
– Never leave the fryer unattended. Most units have no thermostat controls. if you do not see the fryer carefully, the oil will continue to heat until it catches fire.
– Never allow children or pets near the fryer when in use. even after use, never allow children or pets near the turkey fryer. The oil inside the pot can remain dangerously hot hours after use.
– to prevent a relapse of oil, do not overfill the fryer.
– use well-insulated potholders or oven mitts when touching pot or lid handles. if possible, wear safety glasses to protect eyes from oil splatter.
– be sure to thaw the turkey completely to avoid splashing.
– keep a fire extinguisher for all uses in the neighborhood, and never use water to extinguish a grease fire. Remember to use your best judgment trying to extinguish a fire. if the fire is manageable, use a fire extinguisher for all uses. if the fire increases, immediately call 911.
However you cook your bird, do not forget food safety. be sure to wash hands, utensils and cutting boards thoroughly before and after handling raw meat. Also, do not leave turkey – raw or cooked – at room temperature for more than 2 hours.
for more information on healthy eating, contact Mandy G. Armentor, MS, RD, LDN, Assoc. Extension Agent (FCS-Nutrition), the LSU AgCenter Office 1105 W. Parish take San Vermilion Abbeville.
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