Fried Turkey Gets Nutrition Nod

[underpants]

Holiday News You Can Use Distributed 11/09/07

“It’s not as unhealthy as it sounds,” says LSU AgCenter nutritionist Dr. Beth Reames about fried turkey, “if you don't eat the skin of the bird.”


When frying a turkey, it is imperative that the bird be completely thawed, or the oil will "boil" when the bird touches it – possibly causing injury or fire. To thaw a turkey in the refrigerator safely, leave it in the original wrapping, place it on a tray and refrigerate. Allow five hours thawing time per pound.


For faster thawing, place the whole turkey in its original wrapping in the sink and cover it with cold water. Change the water every 30 minutes to maintain low temperature, and allow 30 minutes per pound to thaw the turkey.


“Don’t leave turkey – raw or cooked – at room temperature for more than two hours,” Reames cautions, adding, “Be sure to remove the giblets and neck from the interior of the turkey.”


If you choose to inject the turkey before frying, you will need an injection kit, which is available at most grocery stores around the holidays. Marinades also are available at the grocery, and the kit includes instructions on injecting the meat properly. Be sure to keep the turkey refrigerated while it is marinating.


The amount of oil needed to fry a whole turkey will vary, depending on the size of the bird and the size of the pot used to fry it.

http://www.lsuagcenter.com/en/communications/news/holidays/Fried+Turkey+Gets+Nutrition+Nod.htm

[BlueJazz]

1. When I read your Post (Headline), I thought you were talking.....

...about a Turkey that was Smoking some really, really good Pot.

Damn...Shows you where my heads at. :dunce: