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Turkey aficionados learn a new way to cook a bird

By LIANE SMITH (Contact)

Wednesday, December 20, 2006

Frying food instead of baking has long been a tradition of many Southern families and turkey frying is no exception.

Last Saturday, the folks at the newly opened Bass Pro Shops at Gulf Coast Town Center in San Carlos Park indulged customers in a free deep-fried turkey class, with samples to boot.

Photo by LIANE SMITH / Banner

Bass Pro Shops employee Art Schmidt slices up fried turkey for 10-year-old Kaelin McDaniel, of Cape Coral.

Cape Coral father and daughter duo, Derek McDaniel and 10-year-old Kaelin McDaniel, had their first taste of turkey cooked in a steaming vat of peanut oil in front of the outdoor store early in the afternoon.

"We smelled it and we said, 'we've got to try that,'" Kaelin McDaniel stated between niblets of the bird.

"It's very good," Derek McDaniel added.

Art Schmidt, a Bass Pro Shops employee, said: "You can't cook it fast enough," before a line starts forming.

"How long do you cook it for? Do you have to marinate it?" were just some of the questions from eager turkey samplers standing in line Saturday.

According to Schmidt, who has fried a couple turkeys at Bass Pro Shops since the store opened in November, the entree is fairly easy to make and takes a lot less time than cooking a turkey in the oven.

After defrosting and washing the turkey, Schmidt said it's as easy as picking your favorite rub, spices, and marinade injectors, then heating a turkey fryer up to 350 degrees Fahrenheit.

Photo by LIANE SMITH / Banner

Charnley Worth, 12, of England, tastes a fried turkey leg for the first time Saturday.

"Drop it in slowly," Schmidt warns.

There are several other warnings listed on a turkey fryer that should be followed, such as having a fire extinguisher nearby in case the turkey explodes in the fryer, which can happen.

The turkey is then deep fried for 3½ minutes per pound.

"You don't get gravy, but it's so juicy you don't need gravy," Schmidt said.

England residents Peter Worth, 24, and Charnley Worth, 12, also tasted fried turkey for the first time on Saturday.

"It's not as dry as a normal turkey," Charnley Worth said. "It's got more flavor."

Charnley's older brother Peter said he enjoyed the fried bird but wasn't sure how easy it would be to prepare himself.

"If it was on a menu, I'd certainly have it," Peter Worth added.

Photo by LIANE SMITH / Banner

Bass Pro Shops treated customers to a free lesson on frying turkeys Saturday, including free smells and tastes.

How to fry a turkey:

• Ingredients:

1 turkey, defrosted

2 tablespoons of your favorite dry rub, and/or marinade injector

3 to 5 gallons of peanut oil (note: having too much oil can cause a fire, so closely read the directions on your fryer so that oil doesn't overflow when the turkey is placed inside)

• Directions:

Wash bird inside and out, and allow to drain, removing giblets.

Rub turkey all over with dry rub, and/or inject with marinade.

Allow the bird to sit until it reaches room temperature.

Heat peanut oil in a turkey fryer to 350 degrees F.

Lower turkey into hot oil carefully, making sure it is fully submerged.

Fry turkey for 3½ minutes per pound.

Remove turkey from oil and drain on paper towels.

From Bass Pro Shops, courtesy of Food Network(