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Sunday, May 1, 2016

Thanksgiving turkey fry

Wednesday, November 17, 2010

It looks good; the meat thermometer says it's ready -- time to eat!
The first thing Marshall Fire Fighters said when they learned the Democrat-News was going to fry a turkey was: "Don't do it on a deck."

That was followed closely by "Make sure it is thawed and dry."

Reporter Pat Nolan and pressroom manager Darrell Ivie transfer the turkey from the oil to a pan. Turkey teamwork.
Food days at MDN are special occasions. Everybody brings something. But the highlight, and the trigger for this food day, was the deep fried turkey.

Every year there more than 4,300 fires or injuries nationally as a result of people attempting to deep fry turkeys. It can be a dangerous undertaking when people don't plan it through.

Pressroom manager Darrel Ivie set up the deep fryer and injected marinade in the turkey. Reporter Pat Nolan fried the turkey. Editor Eric Crump documented the occasion.

True to its reputation, deep fried turkey was moist and flavorful. While our cooking of the turkey was incident free, it is obvious that there are numerous areas of risk.

Don't overfill the oil. Remember back to elementary school science and the lessons on volume. Put your turkey in the pot and fill with water to the level you want the oil to be. Then remove the turkey and mark the water level in the pot. Dump the water, dry and re-fill with oil to your mark.

Marshall Democrat-News Thanksgiving turkey fried to perfection.
Don't let the oil get too hot. About 350 degrees is enough. More than that and you burn the oil while significantly increasing fire risks.

Let the bird rest. After cooking the bird, let it rest for an additional 15-20 minutes before slicing and serving. It will keep cooking during that time.

Assistant Fire Chief Tony Day said if you have a problem while frying a turkey -- call 911 immediately. Don't wait to see if you can put the fire out yourself. Have someone call while you use your fire extinguisher.

"Don't use water to try and extinguish oil fires," Day said. "Get an ABC rated fire extinguisher."

Now have some turkey -- it's great.

Tools needed:

* 40 -60 quart pot

* Basket or turkey frying equipment

* Heavy duty pot holders -- or welding gloves

* Candy thermometer and meat thermometer

* Fire Extinguisher

Pick your spot:

Assistant Fire Chief Tony Day says never fry a turkey on a wooden deck. You should also not fry a turkey in your kitchen or too close to the house. Do it outside and a safe distance from any structures you want to keep.

Test your turkey before heating:

Put your turkey in the pot and fill with water to the line where you the oil to be while cooking. Then remove the turkey and mark the level of the water. Empty the pot and dry both the pot and the turkey. Add oil up to the line and start heating it up.

Safety tips

from the Marshall Fire Department:

* Keep small children away.

* Don't do it indoors or on a deck.

* Keep propane bottle away from cooker.

* Keep other flammables away

* Supervise the cooker at all times until the

oil is cooled and put away.

* Make sure the turkey is completely thawed

UL looks at turkey frying:

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The MOST important thing is after having the turkey in the water to get a mark for your oil level, you must dry the bird VERY THOROUGHLY. The surface area is large and will generate a lot of oil splattering if there is any moisture. Am sure everyone has seen this when deep frying frozen items that are frosty. Well, this is MUCH MORE DANGEROUS, this task is much better done outside on solid concrete.

-- Posted by the26er on Mon, Nov 22, 2010, at 11:42 AM

Thank you for this article, I love deep fried turkey!!

-- Posted by Scarpetta on Sun, Nov 21, 2010, at 9:39 AM

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