SAFETY FIRST! A deep-fried turkey is delectable. The meat is tender and juicy, and the flavor is off the charts. While many people consider deep-frying to be the perfect way to cook a Thanksgiving turkey, it’s also the most dangerous way. Deep-frying accidents have caused serious injury, loss of homes, and even death. In nearly every case, the accidents occurred due to negligence. Here are some of the most important things you need to know to deep-fry a turkey safely. That way, you can have the most delicious Thanksgiving yet. 1. Place the deep-fryer away from your house and any other nearby structures, trees, and shrubs. Give it at least 10 feet of clearance, and make sure kids and animals stay a safe distance away, too. 2. Make sure the fryer is on level ground. If you can place it on concrete or bricks, that’s even better. Once it’s level, you can accurately gauge how much oil is in the fryer and keep accidental spillage at bay. 3. Only fry a completely thawed and dried turkey. Pat away all excess moisture with paper towels before placing it in the fryer. 4. If you bought a frozen turkey, you may need to thaw it for several days before you fry it. It takes about 24 hours to thaw every 4 pounds of turkey meat. 9 Tips for Deep-Frying a Turkey
5. When you don’t thaw the meat, or if moisture gets into the oil, injury is all but guaranteed. When hot oil comes in contact with moisture, it becomes explosive. Hot oil causes moisture to instantly boil, and the steam goes straight up, burning anything within range. 6. Turn off the flame before lowering the turkey into the oil. You can resume heating once the turkey is completely submerged. 7. Make sure you have the right amount of oil for the size of your turkey. If the turkey is submerged too quickly, or if there is too much oil in the fryer,
oil may spill over. When oil comes in contact with the flame or heating element underneath, it creates a massive fireball. 8. Should the fryer catch fire, never attempt to put out an oil fire with water. This makes the fire worse, and the scalding oil/water mixture will splash everywhere. 9. Always wear safety goggles and gloves or oven mitts while frying. Keep a fire extinguisher very close by, and make sure it’s rated for grease fires. Lastly, never leave a hot fryer unattended.
WORD SEARCH November
A Simple Brine for Succulent Turkey
No matter how you cook your bird for Thanksgiving, it will taste better if you brine it beforehand. Break out your biggest cooler and some ice to ensure that your guests rave about your turkey.
Ingredients • 3/4 cup plus 2 tablespoons kosher salt • 3/4 cup sugar • 1 carrot, peeled and diced • 1 large onion, peeled and diced • 1/4 cup celery, diced
• 2 large sprigs thyme • 2 bay leaves
• 1 tablespoon black peppercorns • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon fennel seeds (optional)
Directions 1. In a large stock pot, bring salt, sugar, and 4 cups water to a boil. Stir until all ingredients are dissolved. 2. Turn off heat and add remaining ingredients. Place brine in the fridge, uncovered, until cold. 3. Add 6 quarts cold water to brine. Add turkey and submerge completely. Brine chilled for up to 72 hours.
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Inspired by Bon Appétit magazine
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