Newsroom: Information and meadia on deep-fried turkey and peanut oil
Press Releases
“New TurkeyFrying.net Site Shows Peanut Oil a Key to Success ”
November 23, 2009
In the News
“Dig in! 10 nutrition myths debunked” – MSNBC.com
December 23, 2009
The Today Show website compiled this exciting list, including debunking the myth that all fried foods are bad for you! Bring on the deep-fried turkey!
Myth No. 6: Fried foods are always too fatty.
Truth: Healthy deep-fried food is not an oxymoron.
We did a lot of research in our test kitchen to prove that, done right, fried foods are nutritionally fine. Here’s how frying works:
When food is exposed to hot oil, the moisture inside boils and pushes from the interior to the surface and then out into the oil. As moisture leaves, it creates a barrier, minimizing oil absorption into the food — when the frying is done right. Meanwhile, the little oil that does penetrate the food’s surface forms a crisp, tasty crust. To keep foods from soaking up oil (and calories), fry according to recipe instructions. For most foods, 375°F is optimal. Oil temperatures that are too low will increase fat absorption. When we added tempura-coated veggies to cooler-than-optimal oil, the result was greasy and inedible — they absorbed more than 1 cup of oil instead of 1⁄3 cup. Also, overcooked food will soak up oil.
Keep in mind that we’re not giving fast-food fried chicken dinners with French fries a passing grade. Such a meal contains an entire day’s worth of calories and sodium, thanks to large portion sizes, excessive breading, and globs of sauces. But in the hands of a careful home cook, a delicately breaded and fried catfish fillet with a few hush puppies can be a perfectly reasonable — and delicious — dinner.
“Turkey a different way” – Herald-Palladium, Southwest Michigan
December 23, 2009
This article discusses how urkey is a popular dish to serve for a holiday meal, but creative cooks might consider frying their turkeys rather than roasting. One restauranteur notes that peanut oil should be used in frying a turkey as it can be heated to a high enough temperature to seal in the flavors.
“Indoor Fryer: Just in Time” – jpmagazine.com
December 21, 2009
This blog discusses how an indoor fryer might be a great holiday gift idea (In fact turkeyfrying.net is giving one away! Visit out blog to sign up!). It's a great gift and it gurantees you a delicious holiday turkey.
“For Success on the Festival of Oil, Fry, Fry again” – The Wisconsin Jewish Chronicle
November 30, 2009
By Linda Morel
In this article the author discusses her tradition of deep-frying a turkey for Chanukah and how it leaves the turkey moist on the inside and crisp on the outside. She also point out how most recommend peanut oil as “it imparts the most marvelous flavor.”
“Boonsboro Church Provides a feast” – The Herald-Mail
November 26, 2009
By Heather Keels
This year Boonsboro Bible Church in Boonsboro, MD served a free community Thanksgiving dinner including deep-fried turkey. Outside the church, volunteers were busy deep-frying turkeys in peanut oil.
“Ten Best Ways to Cook a Thanksgiving Turkey” –
November 25, 2009
By Keith Barber
Deep-fried turkey in peanut oil makes YES! Weekly's 10 best ways to cook a turkey. Food Network TV chef Paula Deen suggests using her house seasoning (salt, pepper and garlic powder), to rub onto bird, then following with your favorite dry rub before letting the bird sit and reach room temperature. Next comes the big dip into very hot peanut oil, which can easily be combustible if you’re not careful.
“Frying worth trying for a twist on turkey” – Shreveporttimes.com
November 25, 2009
If you want to shorten your turkey cooking time this year, you might consider frying it. You might immediately think that a fried turkey is unhealthy, but properly cooked , a 17-lb. fried turkey absorbs less than a half cup of oil. Peanut oil is good to use for its high smoking point and is the most popular due to its abundant flavor.
“Tips for successfully frying or smoking a turkey” – Nevada Daily Mail
November 24, 2009
“Peanut oil is usually the preferred oil for this process because it does well at high temperatures,” said Tammy Roberts of the University of Missouri Extension Center. This article provides tips for frying the turkey so you can leave your oven open for cooking other dishes.
“Deep Fried Turkey” – CBS News
November 23, 2009
Jive Turkey restaurant owner Aricka Westbrooks spoke to Harry Smith about deep frying rather than traditional roasting a turkey to serve during the Thanksgiving holiday.
“Atypical Thanksgiving Turkey Recipes” – CBS News
November 23, 2009
Aricka Westbroks, owner of Jive Turkey in Brooklyn, shared the recipe for deep-fried turkey. Jive Turkey is one of the biggest turkey-frying companies, and it delivers deep-fried turkeys all over the country. Their recipe calls for peanut oil.
“Deep-frying turkey a delicious DIY project” – LJWorld.com
November 23, 2009
By Linda Cottin
This article gives you a great step-by-step process to deep-frying a turke. The writer also notes that using peanut oil is recommended because of it's high smoking point.
“Deep-fried and Cajun style a Turkey Day alternative” – The Courier of Montgomery County, Houston, TX
November 20, 2009
By Brad Meyer
Spice things up and try something different this Thanksgiving! The Cajun-fried turkey, is an easier-than-expected variation that offers many benefits to those willing to try their hand at an alternative way to prepare a holiday favorite. When cooking up your cajun-fried turkey, experts recommend peanut oil for its tolerance of high temperatures
“Be careful when frying your turkey” – thetowntalk.com
November 18, 2009
By LSU AgCente
Don’t have room in your oven for the turkey, dressing, sweet potatoes, casseroles and pies? Dr. Beth Reames suggests frying the turkey outside. Peanut oil is the most popular due to its abundant flavor, the LSU AgCenter nutritionist says.
“Electric appliance eases turkey frying” – San Antonio Express-News
November 17, 2009
By Karen Haram
Karen Haram, Lifestyle Writer for the San Antonio Express-News talks about her experience with a new Indoor Turkey Fryer: “It’s best to use peanut oil for frying, both for its flavor and high smoke point.”
“Thanksgiving Turkey deep-frying tips from the cooking star, Paula Deen” –
Huckabee, FOX NEWS
November 16, 2009
Paula Deen spreads her southern charm on FOX NEWS’ Huckabee with Mike Huckabee. “You want to cook [your fried turkey] in peanut oil because peanut oil, y’all, has a higher resistance to heat,” says Deen. Huckabee banters with Deen about her high opinion of peanut oil to which she replies, “I just like it; it has great flavor!”
“Teams fry for best turkey” – FloridaToday.com
November 15, 2009
By Keilani Best
Members of Brevard County Fire-Rescue in Merritt Island, FL competed in a Turkey Fry-Off challenge. Dave Hover, a member of the winning team, reveals that 100 percent peanut oil is the key to a good, fried turkey.
“Oral Fixation: Pre-Thanksgiving Edition” – The New York Times, Blogs
November 13, 2009
By Kate Blumm
A Brooklyn, NY restaurant boosts their deliciously famous turkeys fried in 100 percent peanut oil. Owner Aricka Westbrooks notes that the nutrition of deep-fried turkey is comparable to that of regular roasted turkey.
“Recyle your oil for future use” – al.com
November 11, 2009
By David Holloway
The holidays have come and gone, the last turkey has been fried and now you’re wondering what to do with your leftover peanut oil. Let David Holloway of al.com guide you through some recycling options in Birmingham, AL that can easily be applied to your community.
“What kind of oil is best?” – SentinelSource.com
November 10, 2009
By Kathleen Purvis
Kathleen Purvis of the McClatchy News Service highlights optional frying substances. She notes that fans of deep-fried turkeys favor peanut oil because of its high smoke point, lower cost and heart-healthy benefits.
“Fall in Love with Fried Turkey” – NAPS
November 9, 2009
Home chefs everywhere are trying a new twist on an old favorite: deep-fried turkey. Mouth-wateringly moist, deep-fried turkey will keep guests raving long after the last bite. Authentic turkey deep-frying starts with 100% peanut oil. With a high smoke point and a pleasing flavor, 100% peanut oil seals the juices inside the crispy, golden skin which keeps the meat deliciously tender. In addition to great taste, research shows that peanut oil is as heart-healthy as olive oil and can actually improve cholesterol levels. This method cuts cooking time in half, leaving your kitchen (and your evening) open for other things. Note that deep-frying should always be done outdoors, never indoors, under a covered patio or in the garage.
Try this recipe during the holidays, at a tailgate party, or for your next family gathering.
Heavenly and Healthy Deep-Fried Turkey
One whole turkey
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
2 tablespoons of your favorite dry rub
3 to 5 gallons 100% peanut oil (just to cover the turkey)
Directions:
Wash bird inside and out, and allow to drain. Rub turkey with the salt, pepper, garlic, and dry rub. Allow to sit at room temperature for 1 hour or until completely thawed and dry. Pre-heat peanut oil outdoors in a turkey fryer or a very large stockpot to 350 degrees F. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in the fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165 degrees. Remove turkey from the oil. Let sit 20 minutes before serving.
Makes 4 servings.
“Enjoy Your Holiday Fried Turkey” –
CBS News, Atlanta, cbsatlanta.com
November 6, 2009
“There is no better way to bring family and friends together than to deep-fry a turkey”, says John Mclemore of Masterbuilt. Here, he appears on CBS News Atlanta to show you how succulent and juicy your holiday turkey can be.
“When it comes to specialty oils, understanding your oils is a great first step” – FoodProcessing.com
November 3, 2009
According to FoodProcessing.com, “Frying with peanut oil gives foods a rich, nutty, roasted flavor.” High in mono- and polyunsaturated fats, 100 percent peanut oil is the healthy choice for deep-frying that bird!
“Preparing the Bird” – Family Circle
November 2009
This holiday issue of Family Circle will aid you in the preparation of fried turkey. Their recommendation? 100 percent peanut oil, of course!
“Have fun, but play it safe, when deep frying turkey” – You Magazine
October 2009
By Veronica Hinke
Marc Denzin and Greg Sperry are pretty sure they have a foolproof formula for melt-in-your-mouth moist and tender turkey meat every time. And they usually can guarantee a gorgeous dark brown, crispy coating, too. Their secret? They deep-fry turkey in peanut oil.
“Cholesterol-Lowering Diets” – FoxNews.com
September 8, 2009
By Shannon Clark
Saturated fats are what you really want to watch when trying to lower your cholesterol. Try replacing plan vegetable oil with heart-healthy peanut oil. Shannon Clark with AskMen.com gives you tips to living a healthier life.
