Why deep-fat fry?
BLACKSBURG, Va., Aug. 24, 2007 – In recent years, new cooking methods have been added to the traditional roasting of the holiday turkey. One of the most popular methods originated in the South and is called deep-fat frying. Deep fat frying has been used for many items including snacks, and it works for whole turkeys. When deep-fat fried, a turkey should come out moist and delicious, not greasy at all. However, this method of cooking is dangerous and requires caution, said Renee Boyer, consumer food safety specialist for Virginia Cooperative Extension. As with any oil frying method, serious accidents, including burns, are possible. Precautions must be taken to ensure the safety of anyone around. The food-safety rules for cooking turkeys are the same as the rules for other foods. The turkey must reach an internal temperature of 165 degrees F as measured with a meat thermometer placed in the inner thigh. A deep fat-fryer can be purchased at grocery stores and specialty kitchen equipment s
