Filta Environmental Kitchen Solutions shares Thanksgiving by the Numbers and the Turkey Frying Tips
Filta Environmental Kitchen Solutions shares Thanksgiving by the numbers and the Turkey Frying Tips the how-to videos never show.
Plymouth Rock, Massachusetts (PRWEB) November 27, 2013 - The franchise company that invented mobile Cooking Oil Management for commercial kitchens urges the public to use safe Turkey Frying practices this Thanksgiving.
Thanksgiving by the numbers:
1863 – The Year President Abraham Lincoln proclaimed Thanksgiving a national holiday.
1939 – The Year President Franklin Roosevelt moved Thanksgiving Day forward one week, as it is presently celebrated.
46 million – The number of turkeys consumed during Thanksgiving
88 percent - The number of Americans that eat turkey at Thanksgiving. (National Turkey Federation)
16 pounds - The average weight of turkeys purchased for Thanksgiving Dinner.
#1 – Texas state ranking for most Turkey Fryer related accidents.
Each year, there are plenty of videos posted on the internet showing how to fry a Turkey. Unfortunately those videos typically miss some very important steps to keep you and your family safe. Here are Filta’s top Turkey Frying Tips the online videos never show.
- Consider having someone else do the frying. If you have young children – this is your best option. Grocery Stores, butcher shops and Restaurants have professional equipment, the correct oil and there is no messy cleanup. Frankly this is much safer and worth the extra few dollars to have the peace of mind to know you won’t need to be visited by the Fire Department or take a trip to the ER.
- Assuming you do it alone – Smaller is better. Consider using just the breast. If the bird is too big, the oil will spill over the pot and create a burn and fire hazard.
- DO NOT stuff a turkey to be deep fried. Injected Marinades are fine into the meatiest parts of the bird, but do not inject the marinade just under the skin as a water-based marinade will result in the hot oil popping and splattering.
- The oil matters – go for Peanut Oil – yes it is more expensive, but has a great flavor and higher smoke and flash point.
- Determine how you’re going to get the turkey out of the pot long before you put it into the pot. Most kits come with a purpose built handle, hook and turkey platform – use them. If you don’t have one – get one.
- Determine how much oil you need prior to heating - Put your turkey in the empty pot and then fill with water slightly above the top of the bird. Remove the turkey and then note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Dump the water and dry the pot and the bird thoroughly. Refill the pot with oil to the level you determined.
- Wear protective equipment including eye protection. Sounds like common sense, but we have seen videos of people cooking in Flip Flops. Oil burns are especially nasty.
- Have an ABC or K rated fire extinguisher handy just in case.
- For a really juicy bird – after cooking and removing from the oil, the Turkey needs to rest for 15-30 minutes prior to carving. That locks in the juices and ensure your bird stays moist.
- After cooking – let the cooking oil cool completely and then call your local refuse hauler and ask how to properly recycle the oil. Never pour it down a drain.
About Filta Environmental Kitchen Solutions
Established in the United Kingdom in 1996 and brought to the USA in 2002, Filta is the world’s leader in commercial fryer and cooking oil management services and offers its services through a worldwide franchise network. Filta is dedicated to saving its client’s money, creating a safer working environment, and providing customers with the tools to increase the quality of their product, all while preserving the environment. Filta services over 5,000 customers every week and has recycled over 1/3 of a billion pounds of oil and counting.
Filta Environmental Kitchen Solutions
+1 (407) 583-4212