[Sca-cooks] And now for something totally different

[Elaine Koogler]

marilyn traber 011221 wrote:

>>I'm thinking of bringing a fried turkey to
>>12th Night. Yeah, I know, but at least I'm bringing
>>something that looks like a period food.
>>Other people are bringing stuff from Chili's.
>>I'll also be bringing a couple of period dishes
>>as well.
>>
>>ANYway, I have never deep fried a turkey
>>before and would like some advice/wisdom on
>>how to do it without burning the turkey,
>>poisoning my diners or burning down the
>>house.
>>
>>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.
>
>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.
>
>3. Read any instructions you have available.
>
>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.
>
>Phlip
>
>  
>
I'd add one more caution:  Even though you're doing it outside, you can 
still cause a fire.  make sure that the fryer is resting on a 
non-flamable surface.  I've heard of folks burning down their decks that 
way!

Kiri