Posted by Switz on June 23, 2006 at 10:42:59:
In Reply to: Juggy's safety post...Pt. 1 posted by Switz on June 23, 2006 at 10:41:47:
Here are some more tips (Part II) (11/5/2003 12:18:48 AM by JDB)
Wiley Mixon's Ten Commandments of Frying Turkeys (Continued):
7) Wear thick leather gloves. When you are lowering that turkey into the oil you will get some splattering so expect it. Our natural instinct when something very hot hits our hand is to pull it away. Ok...you get splattered... you let go of turkey to pull hand away...turkey now PLUNGES into boiling oil...you are on your way to the hospital to get new skin on both of your legs. Just get some good thick gloves. Also watch out for that hole where the neck was. Oil will gush out of that like a volcano.
8) TURN THE FIRE OFF. This has to be the one thing I really try to do. After you get the oil up to temp. and are ready to lower the turkey in, turn the burner of first. 99% of the time you will have some oil splash over the side. With the fire off all you got now is a little mess (but you have a piece of plywood down just for the messes, right) instead of the possibility of a flare up. Once the turkey is in and the oil has settled down re-light the burner. Remember, you do not have to have the flame at it's highest. Once the oil heats up it doesn't take too much to keep it hot with the exception of outside temp. and wind. That is just something you will have to figure out.
9) Go slow. Don't just try to lower the turkey in the oil in a few seconds. Take your time. Lower it in a couple of inches and then raise it up just a little. Lower it in a little farther and then back up a little. When the turkey is a little over half way in kind tilt it a little to each side. This will let any air pockets out and you won't have a big splash of oil when an air bubble comes out. Never leave the turkey by itself. Always have someone there watching (except drunk uncle Bubba) just in case something happens. Going slow also applies to taking the turkey out. Don't just yank it out and splash oil on everyone who will now be out there wondering when it will be ready. Take it out slow and let the oil drain out of the cavity back into the pot. Make sure that you have the turkey high enough so that it won't hit the lip of the pot when you swing it around to sit it on something.
10) Know when the turkey is done. The general rule is 3.5 minutes per pound. That usually works real well but I take the internal temp. also. I will raise it up ( or have someone else raise it) about 1/2 way out of the oil and take the temp. in the breast. It should read 165 to 170 and I will consider that bird done. Take it out and let it sit for about 15 minutes and carve it up."
The only thing I would add to what Wiley has written is if you have never deep fried a turkey before, don't wait until Thanksgiving Day to fry your first turkey. Do a trial run in advance so you have an idea of what to expect when you have guests waiting for dinner.
Lager,
JDB
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Brett