Equipment needed:
£ 15-20. Turkey 28-Qt. or turkey fryer pot more Propane stove Oil thermometer made for over 550 Fahrenheit, 300 degrees Celsius, can withstand LP Propane Tank Thick gloves (kitchen gloves flame retardant works best), long sleeves and heavy (like flannel) Use BC or ABC fire extinguisher, no water to contain oil or grease fire
Preparations:
Completely thaw the turkey. This is extremely important also for cooking, baking measurableand safety. Allow 1 day thawing for every 5 pounds. Turkey in the refrigerator. Thaw at room temperature, the bacteria grow and spread and ruin the turkey. Once thawed, remove the giblets and neck. Trim excess fat and skin. Make sure that the opening of the cavity neck is large and clear. Cut the hole bigger, if necessary. Make a 1-inch incision of the leg joints, to drain the oil after cooking is finished.
Then you measure the oil level necessary for this bird. Assemble the turkey in the poultryRack and put in the pot fryer. Fill the pot with water until Turkey is completely submerged. Make a check mark on a 3 / 4 inches below the waterline, because the oil expands when heated. Pots made to Turkey roast usually have a principle of water, do not fill past that line. If there is a principle always leave at least 3 cm from the top of the jar. If Turkey is too big for the pot, Turkey will have to be cut. It 'very important to note that waterto be contaminated with measurement. Be dry cleaned after the drainage of water. Completely dry the pan before adding oil.
Peanut oil is the most commonly used for frying turkey. It has a high flash point and is free of cholesterol. Every good host should take care of their guests peanut allergies. Any vegetable oil can be used for a lighter taste or cause of allergies.
Once the water line is measured, you can season in Turkey. Spices works best on dry surfaces Turkey.Herbs in the marinade liquid or fleshy parts can be injected. Mixing orange juice, beer or wine with a dry spice works wonders when injected.
Positioning of the fryer:
One of the most important safety measures are properly place the burner. The fryer must be at least 10 feet away from all parts of buildings, structures or combustible and should never designed with any type of overhang or ceiling. Municipality dangerously flawed placing on wooden bridges in the garagePort, or an irregular grass and dirt. Concrete or brick are the best areas in the deep fryer instead. If you are on the lawn, clear the area of grass to watch and make sure the soil is rich, strong and straight.
Wind and weather factors can be dangerous. Do not use if there is a chance for rain. Never use in medium or strong wind conditions. Also the location of the tank of propane gas in the wind and at least 2 meters from the burner. He has additional game in the direction of the wind than 10feet, depending on how strong the wind. IfThe winds are too strong, do not try to make a jacket or wind-blocker. It 'too dangerous to use a gas burner in a strong wind.
Time to cook: Do not leave the stove unattended!
Turn on the burner before the dish of this for a better view and opportunity knocks to the pot. Once lit, never leave the stove unattended. The most important thing for a large roast turkey and to prevent accidents, always pay attention to the stove at least one adult at all times. Add oilmeasured the water line first pot on the burner is lit. Insert an empty pan on the burner plate damage.
The monitoring of frying oil temperature not important. When the temperature is too high, there is a risk of fire. If the temperature drops too low, the food stop "smoking" and oil to soak so that fat to become too wet. Fahrenheit 350 is the target for a cooking temperature of turkey with peanut oil. Less light, about 335 degrees FahrenheitAim for lighter oils, like canola. Fahrenheit 400 is a good critical limit. This means that only 400 Fahrenheit is reached, turn off the gas. E 'flashing heat the oil on the fire of 400 degrees Fahrenheit, but there is no need to go this high and it will hurt the predicted time of cooking. Temperatures below 400 degrees Fahrenheit, which is higher than the target must be controlled by lowering the heat of the burner. Turn off the gas when starting from any point of the oil to smoke. Note that the reuse of oilis to reduce the flash point temperature.
Once the goal is reached, about 350 Fahrenheit, it is time to abandon the bird. Reduce the heat from the burner. With thick gloves, long sleeves and shoes or boots, thick, very slowly lower the basket into the pot with a hook grip along Turkey. Lower Turkey is so slow that it will take a minute to do everything. Without gloves and long sleeves, oil could "blink" splatter and might cause you to knock over the pot full of resultshot oil.
After Turkey launched the full increase, you increase the heat to the oil temperature back to goal, this may take several minutes. Once the goal is reached, adjust heat to maintain them. Think of the critical limit, once reached 400 Fahrenheit, do not try to extinguish a leaking gas and more customization. Used for frying a turkey about 3-3 minutes per pound and a half, about 18 pounds an hour for a Turkey.
If Turkey is golden brown andWhen cooked, turn off the gas. Place newspapers or paper towels on a nearby flat surface. Slowly remove the turkey from the pot rack with the same certainty, such as clothing, if it were lowered. Make sure that the frame is high and clear of the dish before trying to move in order to reduce the chances of overturning the pot full of boiling oil again. Place the oven to make the newspapers or paper towels to drain and cool. Last for several minutes.
Keep the pot and burner fryer unattended untilDetermine what it will take some time to cool. Never move the pot and burner, until the oil has come down to last 110 Fahrenheit. It 'very important to note that the oil still cooks after cooking is finished and to keep the children away from him.
Congratulations on your beautiful bird. The only problem is that it is not always able to return to the oven-dried cooked turkey again.
