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CNN Live At Daybreak
Tips for Thanksgiving Deep Fryers
Aired November 27, 2002 - 05:27 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CATHERINE CALLAWAY, CNN ANCHOR: This time tomorrow, many of you will be very busy preparing that Thanksgiving feast. Some of those in charge of the cooking are opting to deep fry their turkey instead of baking it the traditional way.
And our Julie Vallese has some safety tips for the deep fryers out there.
(BEGIN VIDEOTAPE)
JULIE VALLESE, CNN CORRESPONDENT (voice-over): It's a southern secret slowly making its way across the country.
JOHN MCLEMORE, MASTERBUILT OUTDOOR PRODUCTS: You've just got to try it one time, people will love it.
VALLESE: Traditionalists say they'll make their turkey the old- fashioned way. Safety experts say if you're going to try deep frying, take caution.
JOHN DRENGENBERG, UNDERWRITERS LABORATORY: Well, deep fat turkey fryers do cause a lot of safety issues.
VALLESE: One of the major issues is over filling the pot with oil. This is what can happen. But those who make the fryers say...
MCLEMORE: It is no more dangerous to cook on your turkey fryer than it is to cook with oil on your stove. It simply takes some common sense.
VALLESE: And that means cooking outdoors on a stable surface, never on a wooden deck or under cover, and keep children and pets away. For a five gallon turkey fryer, you'll need a completely thawed turkey no more than 15 pounds, about three gallons of peanut oil and spices. Once everything is gathered outside, it's time to get cooking. First, measure the oil, making sure there is enough room to add the turkey. While the oil is heating, add all the spices.
MCLEMORE: At 350 degrees, we want to slowly lower our turkey into that oil.
VALLESE: Cooking time is three minutes for every pound plus five, or about 50 minutes for a 15 pounder.
JOHN MCLEMORE, MASTERBUILT OUTDOOR PRODUCTS: The one thing you don't want to do is to go inside and get preoccupied. The phone rings, your favorite college team is kicking a field goal. Don't do that. Stay with the unit at all times.
VALLESE: When the timer gobbles, dinner is done.
MCLEMORE: Ooh, that's a good looking turkey.
VALLESE: In Rockville, Maryland, I'm Julie Vallese.
(END VIDEOTAPE)
CALLAWAY: So, do you have any questions about how to safely prepare that holiday bird and make it delicious? We have some helpful hints from the Butterball hot line. That's coming up in the next hour on CNN DAYBREAK. You might want to e-mail us any questions you have at daybreak@cnn.com and we'll pose them to the hot line for you.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
Aired November 27, 2002 - 05:27 ET
THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.
CATHERINE CALLAWAY, CNN ANCHOR: This time tomorrow, many of you will be very busy preparing that Thanksgiving feast. Some of those in charge of the cooking are opting to deep fry their turkey instead of baking it the traditional way.
And our Julie Vallese has some safety tips for the deep fryers out there.
(BEGIN VIDEOTAPE)
JULIE VALLESE, CNN CORRESPONDENT (voice-over): It's a southern secret slowly making its way across the country.
JOHN MCLEMORE, MASTERBUILT OUTDOOR PRODUCTS: You've just got to try it one time, people will love it.
VALLESE: Traditionalists say they'll make their turkey the old- fashioned way. Safety experts say if you're going to try deep frying, take caution.
JOHN DRENGENBERG, UNDERWRITERS LABORATORY: Well, deep fat turkey fryers do cause a lot of safety issues.
VALLESE: One of the major issues is over filling the pot with oil. This is what can happen. But those who make the fryers say...
MCLEMORE: It is no more dangerous to cook on your turkey fryer than it is to cook with oil on your stove. It simply takes some common sense.
VALLESE: And that means cooking outdoors on a stable surface, never on a wooden deck or under cover, and keep children and pets away. For a five gallon turkey fryer, you'll need a completely thawed turkey no more than 15 pounds, about three gallons of peanut oil and spices. Once everything is gathered outside, it's time to get cooking. First, measure the oil, making sure there is enough room to add the turkey. While the oil is heating, add all the spices.
MCLEMORE: At 350 degrees, we want to slowly lower our turkey into that oil.
VALLESE: Cooking time is three minutes for every pound plus five, or about 50 minutes for a 15 pounder.
JOHN MCLEMORE, MASTERBUILT OUTDOOR PRODUCTS: The one thing you don't want to do is to go inside and get preoccupied. The phone rings, your favorite college team is kicking a field goal. Don't do that. Stay with the unit at all times.
VALLESE: When the timer gobbles, dinner is done.
MCLEMORE: Ooh, that's a good looking turkey.
VALLESE: In Rockville, Maryland, I'm Julie Vallese.
(END VIDEOTAPE)
CALLAWAY: So, do you have any questions about how to safely prepare that holiday bird and make it delicious? We have some helpful hints from the Butterball hot line. That's coming up in the next hour on CNN DAYBREAK. You might want to e-mail us any questions you have at daybreak@cnn.com and we'll pose them to the hot line for you.
TO ORDER A VIDEO OF THIS TRANSCRIPT, PLEASE CALL 800-CNN-NEWS OR USE OUR SECURE ONLINE ORDER FORM LOCATED AT www.fdch.com
