Everyone knows it’s a tradition to prepare the Thanksgiving dinner in the kitchen. Everyone maneuvers around each other in an over-crowded kitchen. But a new trend has slowly been catching on across the Mainland and has since caught on here
Everyone knows it’s a tradition to prepare the Thanksgiving dinner in the kitchen. Everyone maneuvers around each other in an over-crowded kitchen. But a new trend has slowly been catching on across the Mainland and has since caught on here in the islands.
Frying turkeys has become the new way to prepare turkeys for Thanksgiving.
“It’s easier,” said Wal-Mart gardening associate Blanca Marcos. “Once it’s done, you just pull out the turkey.”
She said that in this past week, the Wal-Mart gardening department saw an increase in turkey fryer sales.
“More people are buying them now because Thanksgiving is coming up,” she said.
The setup is just as easy. The fryer comes already assembled, but there are a few things to remember while preparing the cooking station.
The frying of the turkey must be outside.
“You have do it outside because it’s too dangerous to keep it inside. But you can’t do it on the grass because the oil splashes and it could start a fire. Keeping the fryer on the cement is fine,” Marcos said. “You always want to have someone monitoring at all times. No kids around.”
The Home Depot gardening associate Tim Miner-Ho said the turkey fryer should be set up at least three feet away from the house.
“You don’t want to risk burning down your house,” he said. “Also, the gas tank and the fryer should be at least two feet apart. The tank has to be kept a ways away because if anything hits the tank, it’ll blow up.”
When assembling the fryer, Miner-Ho said not to hand tighten it together.
“Everything has to be really tight so that nothing leaks. Use a wrench to tighten everything,” he said. “If not, something might leak.”
The Home Depot associates do safety setup demonstrations in-store for those interested. Here, they provide tips for first-time fryers.
Setting up
If you are using a gas fryer, make sure you set up the turkey fryer outdoors on a level surface. It can be placed on concrete, but the oil used in cooking probably will cause stains, so be careful where you park it. Never place your deep fryer on a wooden deck because it may pose a fire risk.
Peanut oil is recommended because it stays clear longer, has a high smoke point, and good flavor. However, if peanut oil is unavailable, vegetable or safflower oil may be used. For a 10- to 12-pound turkey, use two-and-a-half to three gallons of oil, and for a 13- to 16-pound turkey, use three to three-and-a-half gallons. If you are unsure about how much peanut oil to use, place the turkey in a pot and fill it with water until the turkey is covered. The amount of water used corresponds to the amount of oil needed.
Preparation
Preparation of your turkey is the same for gas and electric cookers. Allow your turkey to thaw completely and clean and dry it inside and out, removing the giblets and neck. Also, trim away any excess fat. Make sure the opening around the neck is clear and then rub the entire bird with salt and pepper or Cajun seasonings. You also can inject seasoning marinade at two points on the breast and on the thighs. Then, place the turkey upside down on the rack, with legs facing up.
Cooking
When using a gas fryer, you’ll want to heat the oil to 350 degrees. This could take at least 15 to 20 minutes, so be patient. Count on it taking about three-and-a-half minutes per pound to cook your turkey; an average 15-pound turkey will take between 45 and 53 minutes to cook. If you are using an electric fryer it may take a little longer. By comparison, the roasting time for a stuffed whole 15-pound turkey is more than five-and-a-half hours.
As a safety precaution, be sure to wear work gloves, a long-sleeved shirt and safety goggles when the turkey is lowered into the hot oil because it does splatter.
The same holds true for when the turkey is removed with the grab hook. Also, make sure your turkey is completely thawed before placing it into the hot oil, and never leave your cooker unattended. Keep children and pets away from the cooking fryer at all times.
Be on the lookout for this Wednesday’s food section of The Garden Island for an all Thanksgiving cooking issue.
• Lanaly Cabalo, lifestyle writer, can be reached at 245-3681 (ext. 237) or lcabalo@kauaipubco.com.
