When you imagine a traditional Thanksgiving dinner you likely envision a turkey that was cooked in the oven, among other traditional sides. This is not the only way to cook a turkey, however. One alternative is to fry the turkey, which results in an extremely juicy bird. Frying can be dangerous if not done properly. It can lead to injury and property damage. Many turkey fryers are available, or you can make your own burner and safety system.
Burner and Pot
When you are purchasing a propane gas burner, choose one that has four stable, welded legs. (Make sure the legs are welded, not bolted, as bolted legs can come loose.) The burner should have two gas rings and an adjustable air flow knob. While shopping for a burner, also purchase a heavy-duty outdoor cooking pot with 34-qt. capacity. It should stand 15 inches tall and have a spindle inset. The spindle inset is a device that you will place inside the turkey. It is used to lift the turkey in and out of the pot.
Location and Preparation
The location you select to build your turkey fryer should be a minimum of three and a half yards away from any structure so that if you do have a flare-up from the oil, it will not catch anything on fire. Also, the area should be level. A level surface ensures that the ladder will not accidentally tip over and that your burner is not wobbly, either of which could cause serious injury to you. You will not be able to leave the fryer site while the burner is on, so make sure you have everything you need before you begin, including a fire extinguisher.
Construction
Once you have put your burner together by following the manufacturer directions, you can begin building the rest of the system. Using two nuts and bolts, attach a window shade cleat to one side of an eight-foot fiberglass ladder. Tie a 15-foot length of heavy-duty, cotton sash cord to the top step of the ladder on the opposite side of the ladder as the cleat, using a bowline knot. Make sure you use cotton cording and not synthetic, since the cotton cording can withstand the heat. On the exact opposite step, attach a swivel-top pulley using plastic zip ties. Feed the cording through the pulley and advance it through a second without a swivel top. Once completed, the second pulley will hang about four feet off the ground and be centered under the ladder. You can use the cleat to tie off the cording with a figure-eight pattern. Place the burner under the ladder. Attach a carabiner to the hanging pulley. A carabiner is metal loop with a spring or screw arm that is often used in rock climbing to secure safety lines. Because of the ability of a carabiner to hold a full grown adult male off the side of a mountain, it is a good choose to securely hold your turkey. Place the propane tank as far away from the burner as possible. The last step of construction is to protect the gas line by wrapping it in aluminum foil.
Cooking
You will use the spindle to lower the turkey in and out of the oil and to protect you from getting burned. After you have inserted the spindle into the turkey, place the turkey in the pot, legs up. So that you do not overfill the pot with oil, fill the pot with water and measure how much it takes to just cover the turkey. Dump out the water and thoroughly dry the pot. Attach the spindle to the carabiner (an attachable oblong metal ring with a spring clip) and allow it to hang while you get the oil ready. Since you know how much oil to use, add the correct amount to the pot. Heat the oil to 250 degrees F. Slowly lower the turkey into the oil. Do not rush the process, as it could cause flare-ups in the oil. Tie the turkey off an inch from the bottom of the pot. Leave the turkey in the oil for 30 minutes or until it reaches 151 degrees F. A turkey should be cooked to 161 degrees F, but carry-over cooking will do this for you. Carry-over cooking refers to the ability of heat to be trapped inside of food and continue cooking after the food has been moved from the heat source. Pull the turkey out of the oil, using the spindle, and tie off the turkey again. Place a lid on the pot and turn off the burner. After another 30 minutes, check and make sure your turkey is at least 161 degrees F. Once the oil is thoroughly cooled, you can pour it back into the original container and store it for later use. Cooking oil can be used a second time.
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