Thanksgiving and Rivalry Week in South Carolina is here.  For those that are all about frying everything…a deep fried turkey is more than likely on the menu. But frying a bird isn’t just a culinary stunt it can get dangerous fast. One slip, and you’re not just losing the turkey, you could be trending on social media for all the wrong reasons.

Here’s how to fry your turkey safely, and maybe even earn bragging rights at the dinner table from your in-laws.

“Location, Location, Location.” –Your Favorite Real Estate Agent-

• Fry outside, away from the house, deck, or anything flammable.

• Use a flat, stable surface like concrete or gravel.

• Keep the fryer at least 10 feet from buildings—your home deserves protection too.

Measure Twice….Mark Once

• Overfilling is a rookie mistake.

• Place the DETHAWED turkey in the pot with cold water first, remove it, and mark the level.

• That mark will be your max oil fill. Too much oil will constitute a quick disaster.

Thaw & Prep That Bird

• Never fry a frozen bird

• Pat the turkey dry to remove moisture.

• A dry, thawed bird will give you that needed crispy and safe results.

Heat 

• Maintain oil at 325–350°F….use a thermometer and not just by your family members “This is how I always do it…” frame of mind

• If the oil smokes, it’s too hot; cool it down slowly.

• Wear heat resistant gloves, and long sleeves won’t hurt either.

• Keep a extinguisher nearby.

Cooking/Timing

• Fry 3–4 minutes per pound.

• Check internal temps: 165°F for breast and/or 175°F for thigh.

• Slowly lower the turkey into the oil…never drop it.

After The Bird Has Hit Temp

• Turn off the burner and let the turkey rest in the oil for a few minutes.

• Remove the bird and drain excess oil carefully.

• Do not dump oil in the drain…South Carolina’s wildlife and your neighbor doesn’t need it.