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NE IA
11-24-2007 11:17:23
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Re: Turkey fryers open or shut??? in reply to dave guest, 11-23-2007 17:47:21
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Lid off is recomended, lid is for keeping junk out while colling down is what my directions said. Now for the indavidual who has a bucket of water sitting by---OH MY GOODNESS be careful. The only thing you should probably use the bucket for is when the EMS arrive to cool your burned body down. Water and hot oil do not mix, but rather spreads the fire usualy. A fire hose hooked to a truck, perhaps a better option. I have been on the fire department for twenty eight years, and decided to drop the oil temperature with a egg sized chunk of snow. The oil boiled over, and turned into a vapor cloud approx eight foot high (not a inch of overstatement) before it burst into flames. It was all over and done by the time I got my hand back. The screen door did not make it, and I have oil stains on the concrete that seem to like where they are. A very large class B fire extinguisher is a pretty good option, and never deep fry one inside a building. I realize a wind cuts the flame down alot, so I use a chunk of plywood to block the wind. A few tips for anyone interested is to coat the outside of the pot with dishwashing soap, no water added, before you start, as it will clean up better. I have placed different sized birds in the pot with water, and took a dremil tool and marked the pot so I know how much oil to use with different sized birds. Drop the bird in and add water to almost cover the legs, then mark the pot. It seems that turkey tastes better if deep fried, but goose seems to be alot of bother for what little meat is on the bird. We have tried to save the oil,by freezing, straining, and pumping etc. But now we pass the pot, oil and all to different friends and neighbors who alter their family get togethers. We decided that we should consider all just bringing the birds to one location, and taking turns. This would make a mess / clean up a little more worth while.
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