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Turkey Spice-Up

Contributed by: NAPSA

Choose Canola Oil For Crispy Delicious Deep-Fried Turkey (NAPSA) - Enjoy the fun and great taste of deep-fried turkey - without the guilt. Deep-fry your turkey in heart-healthy canola oil.

Turkey Spice-Up
Canola oil is low in saturated fats and high in monounsaturated fats, so it's a more healthful choice than any other vegetable oil. Besides, canola oil's high smoke point makes it excellent for deep-frying.

Here's how to get started:

Buy a turkey fryer with a sturdy base. Pick up a food thermometer to test the doneness of the meat and a pair of heavy-duty barbequing mitts. It's also a good idea to keep a fire extinguisher close at hand.

Buy canola oil and a turkey. Choose a fresh bird or make sure it's completely thawed before deep-frying. Remove excess fat and any parts stored inside the bird. Thoroughly dry the turkey inside and out. Do not stuff. Mix flavoring ingredients and inject into the turkey.

Get your deep fryer ready to go. Place it outdoors, out of the wind on a level dirt or grassy area away from buildings and decks. Avoid cement. Oil stains may be difficult to clean up. Put a drip pan under the fryer.

Determine the amount of oil you need by placing the turkey, breast down, on the frying stand or in the basket. Lower into the empty pot and add water to about 2 inches above the turkey. Remove the turkey and note the water level. Remove the water and thoroughly dry the pot.

Fill the pot with canola oil just to the required level. Heat the oil to 375 F. This usually takes from about 45 minutes to 1 hour. Monitor the oil temperature to ensure it does not overheat.

When the oil is ready, lower the prepared turkey into the fryer. For a whole turkey, estimate 3 minutes per pound as the cooking time. Whole turkeys of about 8 lb to 10 lb and turkey parts are best for frying.

Remove turkey from the oil, and check the temperature using a food thermometer: 240 F in the breast and 350 F in the thigh. The meat will be juicy and tender.

Properly filtered and stored, canola oil can be reused several times. Cool the oil overnight in the covered pot, then strain through fine cheesecloth or large coffee filters. Store filtered canola oil in a container with a tight-fitting lid in a cool dark cupboard or in the refrigerator.


  • 1 cup chicken broth
  • 1/4 cup canola oil
  • 1 Tbsp. salt
  • 1/4 cup hot sauce
  • 1 tsp. cayenne
  • 1 Tbsp. garlic powder
  • 3 Tbsp. Worcestershire sauce


Mix all ingredients.

Inject small amounts into completely thawed turkey throughout the meaty portions several hours before the turkey will be cooked. Return the turkey to the refrigerator to allow the flavors to transfer to the meat and any excess flavoring to drip out.

For more canola oil recipes, go to



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