TEXARKANA MAGAZINE
Cook and Serve—Andrew
After the bird is prepared and the safety and equipment prep is followed, it’s time to let the cooking begin. Once the grease temperature reaches 350 degrees, we are ready to go. We used peanut oil, but vegetable oil works as well and is a little less expensive. If you use peanut oil, don’t forget to double-check with friends and family to assure no one attending has a peanut allergy. The general frying rule is about three to four minutes per pound, depending on your turkey’s size. Once the internal temperature of the turkey reaches 165 degrees in the breast, it is ready to be removed from the grease. Carefully lift it from the oil, letting it drain before resting for about 30 minutes. This will allow all of those juices to redistribute and makes the carving much easier and aesthetically pleasing. Clean Up—Ray Finally, safety and cleanup are as vital as the cooking process itself. Always keep a fire extinguisher nearby and never leave the fryer unattended. Allow the oil to cool completely before disposing of or filtering it for reuse. With proper preparation, attention, and caution, frying a turkey can transform Thanksgiving dinner into a flavorful, crowd-pleasing event everyone will remember.
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COMMUNITY & CULTURE
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