[Sca-cooks] And now for something totally different

[Kerri Martinsen]

>> 
>> I'll either brine it or inject it with a butter/sage/garlic
>> mixture.
>> 
>> So, any help here?
>> 
>> Gunthar
>
>1. Don't do it inside.

Outside on a non porus, non flammable surface.  IE concrete, dirt.  IF you boil over, the oil will penetrate the surface under it leaving a lovely Oil Print on your deck.

>
>2. Don't over fill the fryer with oil. To make sure you don't, you can thaw 
>the turkey in the intended frying pot in cold water, and then when you fill 
>the pot with oil, don't put the oil any higher than the water line was 
>without the turkey in it.

Make sure you have about 3" of pot above the level of the oil AFTER the bird is in the oil (test with water).  The hot oil will boil madly when you lower it into the pot.  Oil boiling out of a pot onto fire is Not A Good Thing.


>
>3. Read any instructions you have available.

And then read them again.

>
>4. Make sure you have the proper tools available for the job, including 
>something to handle the hot turkey with, and an appropriate fire extinguisher.
>
Make sure your turkey is COMPLETELY thawed before you begin to cook it.  Raw turkey= ER trip

>Phlip
>

Vitha - who's hubby loves fried turkey.  I don't mind doing it, it is just a pain to clean up from.