(Yes, it is obvious how much you love blowing up turkeys on TV, fire departments.) As always, have a very special day on Turkey Day 2013, and for the love of stuffing do not try this at home. They're all amateur videos, as in they are not staged by fire departments for local news teams. (For more tips, maybe try the Alton Brown method? See videos: part one, part two, part three.)īelow are a collection of old favorites and newer flameballs, with the newer ones close to the top. As part of TODAYs Turkey Trot series, Al Roker and Bobby Flay paid a surprise visit to a man famous for deep frying turkeys for his neighbors every Thanksgiving. Also, as Hugh Acheson notes, maybe don't do it on the front porch of your 100 year old, all-wood house. Word to the wise: if you must submerge your turkey in blazing hot oil instead of roasting it in a comparably safe oven, please make sure it is 100% defrosted first. Make sure to have the proper amount of oil that covers the bird without spilling over. Heat up cooking oil to 325 degrees F in your frying pot. 13 1/2 pounds x 3.5 minutes per pound 47 minutes. Each of the Food52 turkeys weighed an average of 13 1/2 pounds. No matter how slowly the turkeys are lowered there is always oil spills. The turkey is brought to the pot and s-l-o-w-l-y lowered into the bubbling oil. Remove any ties on the drumsticks the turkey should be bare. Take twine and tie the legs and wings to the body. When it comes to deep frying a turkey, it turns out there is a right way and a very, very wrong way to do it. Place a thawed 12-15 pound turkey in the brine for 18-24 hours. Tomorrow is Thanksgiving, which around these parts means it's time to watch a bunch of horrifying turkey deep fryer disasters.
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