Cooking a turkey without using the oven has advantages

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.

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