Deep Frying Turkey 101

by: Jenny Fitzpatrick

We started frying a turkey when we decided we were tired of waking up at o'dark thirty to put a bird in the oven. Frying a turkey is much faster than the traditional baking (3-4 minutes per pound versus 15 minutes per pound), it frees up that coveted oven space for other yummy treats, and provides a tasty alternative to the bird that is basted hour upon hour. The only drawback is there are no drippings to be used to make turkey gravy, but that is a small price to pay, trust me.

If you are thinking of trying this alternative for turkey day this year, please be mindful of the following, no need to turn a happy holiday in to an episode of Rescue 911:

• Don't put too much oil in the fryer pot - If the cooking pot is overfilled, the oil may spill out of the pot when the turkey is lowered in. Oil can hit the burner and cause a fire. Follow the owner's manual to determine the proper amount of oil to use.
• Don't drop a frozen or partially thawed turkey into oil - Frozen or partially frozen turkeys placed into the fryer can cause a spillover and may result in a fire. Make sure your turkey is properly thawed and slowly lower it into the pot.
• Don't keep the fryer too close to structures - More than one-third of fires involving a fryer start in a garage or patio. Cook outdoors and maintain a safe distance from any buildings and wooden structures.
• Unattended cooking - Normally, we say a watched pot never boils. When it comes to deep fat fryers, an unwatched pot may very well burn your house down.

Another bonus - it gets your husband out of the house for at least an hour, depending on the size of the turkey.

No matter how you choose to cook your bird - just remember the most important part of the day - spending time (safely) with family and friends and being thankful for all that we have! Happy Thanksgiving!

(Photos: Matt Fitzpatrick fries the family turkey - like a pro!)