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Turkey 101
Tips for Roasting a Perfect Thanksgiving Turkey
By Donna Smith
Cooking time is another mistake people make. Roasting an unstuffed, 12-pound turkey takes about three hours, and opening and closing the oven door to "check" on the turkey lengthens cooking time.
Always use a meat thermometer to determine doneness. The thermometer should read 170 degrees F when inserted in the breast and 180 degrees F when inserted in the thigh, not touching bone.
Frying a turkey can be a safe and delicious way to enjoy your Thanksgiving meal – if it's done right. Below you'll find our directions, which can be found at www.jennieo.com:
Deep-Frying Turkey
Equipment: You will need a 30- to 40-quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature, and a meat thermometer to determine doneness of the turkey. You should also have a fire extinguisher readily available.
Preparation: Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or any structure attached to a building. Avoid frying on a wood deck, which could catch fire, or concrete, which can be stained by oil.
To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and measure the water level on the pot. Pour out the water and dry the pot thoroughly. Add oil to watermark on the pot.
Frying the Turkey: Heat the oil to 350 degrees F. Depending on the amount of oil, this usually takes 45 to 60 minutes. Place the turkey in the basket and lower into the pot. Whole turkeys require approximately three to four minutes per pound to cook. Remove trkey and check temperature with meat thermometer. The breast needs to reach 170 degrees F and the thigh 180 degrees F.
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