Is there anything more decadent than a deep-fried Thanksgiving turkey?
We think not. However, if you’re planning to give your bird a hot oil bath this holiday — there are a number of safety precautions to keep in mind. We asked Chef Randy Feltis to share his dos and don’ts with CityLine.ca, and here’s what he had to say:
Deep Frying A Turkey – the Dos and Don’ts
Do:
-Go outside to deep fry (not in your garage!)
-Make sure you use a fire-proof mat
-Wear safety goggles to avoid splashes of hot oil in your eyes
-Temper oil to 325 – 350F
-Dry turkey thoroughly before adding to oil
-Dust with salt, pepper and flour
-Submerge turkey in oil VERY slowly
Do not:
-Fry frozen or semi frozen turkey
-Exceed the maximum oil line
-Exceed the maximum turkey weight
-Allow any water into the oil
-Fry under the influence!
Allow 2 to 2 1/2 minutes of fry time per pound on average, and keep an eye on the bird throughout!