How to Fry a Turkey, Part 1

There's a scene in the holiday classic A Christmas Story where the narrator talks about his father and his obsession with their annual Christmas turkey. Of course, after the neighbors' mangy dogs bust into the house and trash the place, taking the delicious bird with them, all he can do is lament the different kinds of treats that come from turkey. Sandwiches, hash, Turkey a la King... the possibilities are endless. The versatility of turkey has helped it become a holiday mainstay, and an absolute during the annual gorge parade known as Thanksgiving.

However, in the spirit of America, I will not be getting cute with how I prepare my Thanksgiving dinner this year. I'm finally giving in to the hype, and will fry my turkey in a vat of hot oil in the backyard. Just like the pilgrims did. This mode of cooking has grown steadily in popularity in recent years, and now fried turkey has expanded from its roots in the South to the rest of the country. Frying turkey has many pros- the turkey is flavorful and delicious, the fry allows the bird to retain more of its natural juices, and it takes far less time than the traditional oven roast. However, there is a downside: Major fire hazards and chance of death. Sure, it sounds ridiculous, but tossing a frozen bird into boiling hot oil can actually have disastrous effects, people.

So, I've decided to chronicle my first fried turkey as a way to help alleviate some of the misconceptions about this practice. For those turkey enthusiasts out there who are looking for a new spin on an old classic, hopefully this will educate you on the tools and steps involved.

EQUIPMENT:

There are a few key pieces you'll need to fry your turkey. Because of its newfound popularity, many companies now sell all-in-one kits to help speed up the process, which is what I've gone with. First, a vat to hold your bird. I've gotten many recommendations that a 30-quart pot is sufficient, but there are larger and smaller options depending on how large your turkey is.

Next, the heating element. For most kits, a propane burner (common with many camp stoves) is used, though there are other methods, and even some electrical units that are meant for use indoors. (More on safety concerns later). The propane burner however, will let you heat your oil evenly between 325 and 350 degrees. Other than that, you'll need a cage or tray to mount your turkey on (see right), as well as a hook to then lift your dinner from the bubbling oil later on.

Other must-haves include a deep fry thermometer, and usually a sturdy marinade injector (looks like a hypodermic needle), should you want to add some flavor to your bird. And speaking of- smaller turkeys (under 15 lbs.) are generally encouraged, as they can be less hassle than the bigger guys and will cook quicker, which helps the skin keep from getting too burnt. Next comes the oil, which you will need anywhere from 3-5 gallons of. While it's the standard for Rachel Ray, olive oil is not the way to go here. Choose something with a higher smoke point, like canola or peanut oil.

USE EXTREME CAUTION:

While it is a given, always keep in mind that you'll be working with hot oil and an open flame. You absolutely must have a functioning fire extinguisher nearby, and some heavy duty pot holders to manipulate your tools. Also, if you are deep frying a turkey, make sure you do so outdoors on a flat surface, away from the house, any wooden decks, and other flammable surfaces. Most accidents that come with frying turkeys are caused when people try to dunk a frozen bird into a vat of hot oil. Oil and water don't go together, and the water in the bird can actually explode if it's too cold. Your bird must be completely thawed before you cook it.

With the safety briefing out of the way, it's time to prepare the bird and get to cooking. Tune in next week to see how it's done.