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Feature Articles: Holidays Frying and smoking turkeyBy Tammy Roberts, MS, RD, LD,
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A benefit of 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 you must take care to assure a
safe product.
Smoking a turkey
To smoke food safely, you need two thermometers; one for the
meat and one for the smoker. 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
they 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. The grill temperature at the grate
should be 200 to 250 degrees F. If you are using a charcoal
smoker, add briquettes every hour to hour and a half to help
maintain proper temperatures. 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 manufacturer’s
instructions.
The turkey should cook to a temperature of 180 degrees. It
can take up to 12 hours, depending on the weather and your
equipment. Remember, every time you lift the lid, you add 10
minutes to the cooking time. If the thermometer does not reach
140 degrees F in four hours, the turkey should be finished in
the oven. Foods left too long for temperatures under 140 degrees
allow harmful bacteria to grow.
Frying a turkey
Fried turkey cooks a lot faster but requires special care and
handling. As with the smoked turkey, start with a completely
thawed, unstuffed bird. The container you fry in 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 1 to 2 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 degrees F. 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 degrees, carefully lower the turkey
into the pot. It takes 3 to 5 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 into the thigh. If
the thermometer does not reach 180 degrees F, return the turkey
to the oil for additional cooking. Once the turkey is finished
cooking, slice and serve it. Your Thanksgiving guests will enjoy
this traditional bird prepared in a nontraditional way.
Resources:
http://hgic.clemson.edu/factsheets/HGIC3560.htm
http://www.fsis.usda.gov/oa/pubs/facts_smoking.htm
WARNING! Deep-frying turkey can be
dangerous.
The following information is adapted from the National Fire
Protection Association Web site. Please remember that your
safety and the safety of your family is the most important thing
to think about during the holidays.
Deep-frying turkey can be dangerous because:
- Many units easily tip over, spilling the 5 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 for 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 5
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.
Last update: Monday, August 07, 2006
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