TOP TURKEY TIPS
AVOID FRYER DISASTER THIS THANKSGIVING
process that cannot be missed: Your turkey MUST be completely thawed and dry before it goes into the oil. You may remember from science class that water and oil don’t mix, so when a turkey thaws or drips moisture into oil, this can cause the hot oil to bubble or jump, which could start a fire. (This is why you can’t put out an oil fire with water.) Once that bird is in the fryer, monitor the temperature and never leave the fryer unattended.
If you’re an amateur chef, Thanksgiving is your holiday to shine! There are plenty of ways to have fun with the menu this holiday season, and one of the tastiest, juiciest options is by deep-frying the turkey. But before you start simmering the oil, take these safety precautions to heart so you can avoid a Thanksgiving disaster.
Get the Right Setup
The proper tools and workstations are what separate the good chefs from the great ones. Start with where you will fry your turkey. It should be done on a flat, even surface, away from your home, pets, or children. Remember, oil can stain concrete, so set the fryer on grass or a metal stand. Have fire blankets and extinguishers nearby, since oil and grease fires cannot be snuffed out by water. (See the reason below!) Finally, arm yourself with long-sleeved clothing, goggles, and gloves to help avoid burns.
Finish Correctly
Turkeys cook fast in the fryer. Expect about four minutes per pound, so cooking time should never go above two hours for standard turkeys. Once you suspect the turkey is finished, pull it out of the oil and take the temperature from the thigh. If a turkey’s internal temperature is 165 degrees F, then it’s ready to eat! Let the turkey rest for up to 30 minutes, so it gets really juicy. Later, drain the oil once it’s cool. Strain it through mesh to capture loose pieces, and (if desired) store this in a sealed container for later use.
Prep the Turkey
Unlike when you bake a turkey, deep frying requires little prep before placing meat in the oil. However, there is a crucial step to the frying
If this is your first frying experience or the 50th, adhere to these safety rules to ensure a great meal that is free from disaster.
BAKED CORNBREAD AND CHORIZO STUFFING
We Value You!
At the Law Offices of William F. Underwood, III, P.C., the trust we build with our clients is our most valuable asset. To show our appreciation, we would like to thank our clients who have referred others to us since our October newsletter:
Spicy, savory, and sweet, this unique stuffing will level up your Thanksgiving table.
Ingredients • 1 lb Mexican chorizo • 1 white onion, chopped • 1 carrot, chopped • 1 celery rib, chopped • 3 garlic cloves, chopped • 2 cups premade cornbread, crumbled Directions 1. Preheat your oven to 350 F.
Damien Handy, Otha Hopkins, James Singleton, and Sherman King
• 1/4 cup cilantro, chopped • 1/2 cup chicken stock • 1 tbsp unsalted butter, for greasing • Cilantro, for garnish • Cotija cheese, for garnish
Your recommendations are greatly treasured by everyone at our office. Clients can also leave their comments on our services through Google Reviews! These statements give us critical feedback and help other clients who are facing stressful life situations find dependable lawyers. Previous and current clients can also receive free notary services at our office. Learn more about this service by giving us a call at 229-888-0888.
Thank you for trusting us to serve you!
2. In a large skillet over medium heat, cook the chorizo for 5 minutes. Add the onion, carrot, celery, and garlic. Cook for 10 additional minutes. Stir in the cornbread and cilantro. 3. While stirring, slowly add the chicken stock. Stir until absorbed. 4. Butter a small casserole dish, then add the stuffing in an even layer. Bake for 20 minutes, garnish as desired, and serve!
www.puttingpeoplefirst.law | 3
Inspired by FoodNetwork.com
Made with FlippingBook Ebook Creator