SleepyHead
Dec 16, 2002, 07:20 AM
Planning on doing some turkey-frying this holiday? Here are some tips & tricks to keep in mind:
1. Place the cooker in an open space outdoors, on a firm footing, so that it can't tip over.
2. Place a turkey in the pot, and cover it with water. Remove turkey, and make a note of the level of the water left in the pot - that's how much oil you'll need to fry your bird.
3. When immersing the turkey in the oil, be careful, as it might splatter from the hot oil, and you can get burned.
4. One big thing to remember is to make very
sure your turkey is completely thawed or it won't be completely cooked - not even if you re-fry it graemlins/images/icons/rolleyes.gif *
5. Start with a dry boiler and a dried off turkey - the less water in your oil, the less chance of boilover and splatters when frying.
1. Place the cooker in an open space outdoors, on a firm footing, so that it can't tip over.
2. Place a turkey in the pot, and cover it with water. Remove turkey, and make a note of the level of the water left in the pot - that's how much oil you'll need to fry your bird.
3. When immersing the turkey in the oil, be careful, as it might splatter from the hot oil, and you can get burned.
4. One big thing to remember is to make very
sure your turkey is completely thawed or it won't be completely cooked - not even if you re-fry it graemlins/images/icons/rolleyes.gif *
5. Start with a dry boiler and a dried off turkey - the less water in your oil, the less chance of boilover and splatters when frying.