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Let's talk Turkey...still frying

Still frying your turkey?


Although the craze for cooking the Thanksgiving turkey in an outdoor gas-fueled fryer that uses hot oil seems to have faded, some people continue to fry their turkey. But there is a safe way to do it.

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If you really want a fried turkey, the National Fire Protection Association (NFPA) suggests looking for one that's been pre-cooked at grocery stores, specialty food retailers and restaurants, or considering using a new type of oil-less turkey fryer. If you’re going to try frying a turkey yourself, keep in mind that the biggest risk of personal injury is a burn from hot oil splattering. For example:

You have to use a propane-fired turkey fryer outdoors, but weather can affect the cooking. If rain or snow hits the hot cooking oil, the oil may splatter or turn to steam, leading to burns.
Your turkey must be completely thawed before placing it in the fryer because a partially thawed turkey will cause the oil to splatter—risking more burns.
Fryers use a lot of oil—about five gallons. It’s difficult to place a 20-pound turkey into five gallons of oil without risking splatters and possible burns.
BY ROSALIE L. DONLON

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