The good thing about frying or
smoking a turkey is that the oven is left available to cook
other dishes. Both frying and smoking result in a tasty
turkey, but much care must be taken to assure a safe product.
To smoke food safely, you need two thermometers; one for
the meat and one for the smoker. The grill temperature at the
grate should be 200 to 250°F (100 to 120 to ° C). If you are
using a charcoal smoker, add briquettes every hour or 1-½
hours to help maintain proper temperatures. For food safety
reasons, the turkey should be thawed completely and not
stuffed. Soak the hardwood chips in water for one or two
hours.
While the hardwood chips are soaking, prepare the turkey by
brushing the skin with cooking oil, and insert a meat
thermometer into the deepest part of the thigh without
touching a bone. Plug in the electric smoker, or light the
charcoal smoker about 30 minutes before you are ready to start
cooking. Place the foil-lined water pan in the smoker, and
fill the pan with water. Place the turkey on the grill and
adjust the vents according to the manufacturer's instructions.
The turkey should cook to a temperature of 180°F (90 - 100°
C). It can take up to 12 hours depending on the weather and
your equipment. Every time you lift the lid, you add 10
minutes to the cooking time. If the thermometer does not read
140° F (75-80° C) in four hours, the turkey should be
finished in the oven. Temperatures under 140 degrees for too
long allow harmful bacteria to grow.
Fried turkey cooks a lot faster but also requires special
care and handling. As with the smoked turkey, start with a
completely thawed, unstuffed bird. The container in which you
fry the turkey must be large enough to hold the turkey with
enough oil to cover it. To determine how much oil is needed,
place the turkey in the kettle and cover with water one to two
inches above the turkey. Remove the turkey and measure the
distance from the top of the pot to the water line. The oil
should be filled to the same level.
Heat the oil to 350° F (180° C). Allow 45 minutes to one
hour for the oil to heat. Use a candy thermometer to determine
the temperature of the oil. Peanut oil is usually the
preferred oil for this process because it does well at high
temperatures.
When the oil reaches 350° F (180° C), carefully lower the
turkey into the pot. It takes three to five minutes per pound
for the turkey to cook. The skin will be black and the wings
will be burnt. When the turkey begins to float it is
considered done. To make sure it has reached the appropriate
temperature, remove the turkey from the oil, and insert a
thermometer in the thigh. If the thermometer does not read 180°F
(90 - 100° C), return the turkey to the oil for additional
cooking.
Once the turkey is finished cooking it can be sliced and
served. Your Thanksgiving guests will enjoy this traditional
bird prepared in a nontraditional way.
WARNING: Deep-frying turkey can be dangerous.
Many units can easily tip over, spilling the five gallons
of hot oil within the cooking pot.
If the cooking pot is overfilled with oil, the oil may
spill out of the unit when the turkey is placed into the
cooking pot. Oil may hit the burner/flames causing a fire to
engulf the entire unit.
Partially frozen turkeys placed into the fryer can cause a
spillover effect. This too, may result in an extensive fire.
With no thermostat controls, the units also have the
potential to overheat the oil to the point of combustion.
The sides of the cooking pot, lid and pot handles get
dangerously hot, posing severe burn hazards.
If you use a turkey fryer, here are some tips for safer
use:
Turkey fryers should always be used outdoors a safe
distance from buildings and any other material that can burn.
Never use turkey fryers on wooden decks or in garages.
Make sure the fryers are used on a flat surface to reduce
accidental tipping.
Never leave the fryer unattended. Most units do not have
thermostat controls. If you don't watch the fryer carefully,
the oil will continue to heat until it catches fire.
Never let children or pets near the fryer when in use. Even
after use, never allow children or pets near the turkey fryer.
The oil inside the cooking pot can remain dangerously hot,
hours after use.
To avoid oil spillover, do not overfill the fryer.
Use well-insulated potholders or oven mitts when touching
pot or lid handles. If possible, wear safety goggles to
protect your eyes from oil splatter.
Make sure the turkey is completely thawed, and be careful
with marinades. Oil and water don't mix, and water causes oil
to spill over, causing a fire or even an explosion hazard.
The National Turkey Federation recommends refrigerator
thawing and to allow approximately 24 hours for every five
pounds of bird thawed in the refrigerator.
Keep an all-purpose fire extinguisher nearby. Never use
water to extinguish a grease fire. Remember to use your best
judgment when attempting to fight a fire. If the fire is
manageable, use an all-purpose fire extinguisher. If the fire
increases, immediately call 911 for help.
The information above is adapted from the National Fire
Protection Association Web site. Please remember that you and
your family's safety is the most important thing to think
about during the holidays.
