ON FOOD: Turkey fryer a reason to give thanks

Fried turkey. I've liked the taste and moisture of a deep-fried bird, but I didn't like it enough to invest in one of those huge outdoor, propane-fueled turkey fryers. That seemed like a big mess to clean up and on the dangerous side.

Those objections went out the door when I spotted the Butterball Electric Turkey Fryer. It's a smaller countertop model that requires only 2 gallons of peanut oil. The downside is that you can only fry a 10- to 12-pound whole turkey. But, if you're going to be serving more than six to eight people, you could fry a couple of little birds.When you're not frying turkeys, you can use the fryer for other foods like chicken wings. Or you can skip the oil and use water instead to steam foods like crayfish, shrimp and veggies.The big payoff is the terrific-tasting, crispy skin and succulently moist meat. The reason the meat stays so moist is because the hot oil seals in the turkey's juices. The meat is essentially steamed.The art of deep-frying turkeys is growing in popularity across the United States. It is estimated that this year, more than 92 percent of Americans will serve over 45 million turkeys, many of whom will cook them in oil using a turkey fryer.Deep-fried turkeys make a delicious meal; however, consumers need to be aware that using turkey fryers pose certain risks and can result in fire or injuries. CSA International, America's leading certification and testing provider for gas-fired products such as turkey fryers, would like to provide consumers with the following tips to help ensure every American's Thanksgiving is a happy, hearty and healthy one.-CLEVELAND--(BUSINESS WIRE)--Nov. 25, 2002One final selling point: It takes up much less storage space than one of those gas turkey fryers.The night I fried my first turkey I used the oven to bake rolls and keep side dishes warm.And if you're concerned about increasing the calories of naturally lean turkey by deep-fat frying, measure the amount of oil left after frying the bird. You'll see that there is surprisingly little oil used from the original 2 gallons you started with.With the holiday season officially upon us, kitchens across America are preparing for the hustle and bustle of Thanksgiving cooking. However, it's easy to get caught up in the spirit of the season, and forget that some holiday traditions also pose potential risks of fire or injury.

Reach Farney at 636-0271. Hear her "KVOR Table Talk" radio show noon to 1 p.m. Saturdays on 740 AM. Want to go out on Thanksgiving? We have suggestions at gazettedining.freedomblogging.com.

Author: TERESA FARNEY