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Safe Turkey Frying a Hot Topic as More Home Chefs Experiment with Southern Thanksgiving Tradition

With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.

A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McLemore, Masterbuilt offers the following turkey frying tips:

    --  Thaw: Turkeys must be safely thawed before they're fried. Partially
        frozen turkeys have ice right under the skin. Ice converts to water and
        then to steam. The means of escape is for the water to turn into a
        bubble in the hot oil. No ice? No problem.
    --  Watch pets and children: Monitor your turkey frying. Never leave hot oil
        unattended. While fried turkey cooks relatively quickly compared to
        roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in
        about an hour), it needs to be watched to ensure the meal is the only
        thing that gets cooked.
    --  Equipment: Never use a propane unit inside a house, covered porch or
        garage to fry a turkey. Flames and enclosure spaces are a recipe for
        trouble and a call to 911. Indoor and countertop preparation is possible
        only with electric units designed for such use (like the Butterball
        Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA
        certification.)  Check for safety features, like thermostats to prevent
        overheating, lids that close and rubber feet that keep fryers safely on
        countertops.
    --  Oil: Do not overfill your oil. Let used oil cool completely, overnight
        if necessary. Oil can be used up to five times before it should be
        disposed.

"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McLemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)

Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:

    --  The most common reasons for not having fried a turkey are a lack of
        equipment (46 percent) and a lack of knowledge about how to fry a turkey
        (39 percent).
    --  Consumers who were aware of fried turkey also wished that they could
        have it more often; with 25 percent saying they would like to eat it at
        least once a month.
    --  62 percent of those who are familiar with the taste of fried turkey
        agree vs. 16 percent of those who are unfamiliar with the taste of fried
        turkey.

                            Recipe: Cajun-Fried Turkey

                                   Ingredients

    1 10 to 12 pound fresh or frozen turkey
    2 Gallons oil for frying
    1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
    Butterball Cajun Turkey Seasoning to taste

                                    Directions

    Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets
     and neck; reserve for other uses.  If present, remove and discard
     plastic leg holder and pop-up timer. Rinse turkey well with cold water;
     drain cavity.  Dry turkey well with paper towels. Inject 1/2 cup
     marinade into each side of breast. Inject 1/4 cup marinade into each leg
     and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning.
     Place turkey, breast side up, in basket.  Slowly lower basket into hot
     oil; be cautious of splattering oil. Maintain oil temperature around
    350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check
     doneness. Insert an instant-read thermometer in the meaty part of the
     thigh; it is done when it reads 180º F. Remove from hot oil and drain on
     paper towels. Let rest 15 minutes. Carefully carve with sharp knife.

                                                               John McLemore,
                                                              Masterbuilt CEO

.About Masterbuilt

For more than 30 years, Masterbuilt's passion has been to design quality outdoor cooking equipment that is simple to use. From the first propane fish cooker, to the user-friendly Butterball Indoor Electric Turkey Fryer, seafood boiler and steamer, we offer a complete line of outdoor and indoor cooking products designed with the consumer in mind. Masterbuilt's standard of excellence is to design the most innovative products in the industry and markets we serve. Masterbuilt will strive to create a work environment that is conducive to building long-term employees who are motivated and dedicated to developing quality merchandise at a fair market value. The customer is our greatest asset and our commitment is to always provide friendly, caring service. Visit us at www.masterbuilt.com.

SOURCE Masterbuilt