Tips for Deep Frying a Turkey

Photo from Mot the Barber

Most of us have heard about deep frying turkey, which originated in the south and is often called “Cajun Fried Turkey”.  When I finally tried it, the results were outstanding, I have to admit.  The turkey was crisp, moist, not greasy and took a whole lot less time to cook.  However I must say that having a big pot of hot bubbling fat over an open flame can be risky.  Underwriters Laboratory notes that an overheated turkey fryer can explode. And, if the oil ignites, it can become what they describe as “a vertical flame thrower”. A number of homes and other buildings (such as garages) are destroyed each year due to the unsafe use of a turkey fryer. UL has refused to list turkey fryers as safe.  They have a very graphic video on YouTube which shows the dangers.  There is another option, however I want to be completely transparent and say that I have no connection with this product or company.  The safer alternative is one made by Char-Broil and it’s  called “The Big Easy”.  It is a propane powered infrared roaster oven that gives you foods that look and taste like they were fried. Anything you can lower into the cooking chamber can be cooked quickly (turkey at about 10 minutes a pound).  It’s also great with chicken and other larger birds.

If you try The Big Easy, or if you have some tips for safely deep frying a turkey, I’d love to hear from you.  However you choose to cook your turkey this Thanksgiving, I hope you have a safe holiday!

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