By michael vivar
There's a stereotype that people in the United States South will eat anything if it's deep fried. This is patently untrue, but it is factual that deep fried turkey first appeared in the South.
There were rumors during the 1930s that "crazy" Cajuns in Louisiana were using crawfish boilers to submerge turkeys in hot oil. After unnamed outsiders witnessed this firsthand, they spread the technique throughout the US in the 1970s.
You'll find in the following instructions for preparing to deep fry a turkey a list of mostly "Don'ts."
ALWAYS wear protective gear when deep frying a turkey. Heat resistant gloves, a heat resistant apron and a face shield are necessities along with long-sleeved shirts and pants.
DON'T attempt to cobble together your own turkey deep fryer unless you're experienced in constructing something similar and stable. Purchase a kit from a reputable manufacturer.
DON'T deep fry a turkey inside the house – there's too much of a fire risk. Always deep fry outside and away from any flammable structures.
DON'T let small children, pets or intoxicated adults near the deep fryer while in use to prevent any chance of accidental tipping.
DON'T fully fill the turkey fryer with cooking oil. Make sure to check the liquid displacement so there's no chance of overflow.
DON'T deep fry a frozen turkey. The shock from temperature change will cause a literal explosion. Thaw the turkey in a refrigerator for at least two days.
DON'T deep fry a turkey until patting it dry as possible. There's a reason for the saying, "Oil and water don't mix." Excess moisture splatters hot oil dangerously.
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