The new web site for Char-Broil is live today. Its designed to provide a broader range of information with features to help you use it! Heres what it looks like:

This is good news BUT some of the links at Sizzle on the Grill that reference information on the Char-Broil web site may be out of commission, broken, not work until we have a chance to upgrade the software that runs this site and re-connect links, etc. Im hoping this all works out to provide you better service and access to more information that helps you enjoy your outdoor cooking experience and apologize in advance for this inconvenience!

Thanks and

Happy Grilling!

Related posts:

1. Char-Broil Summer 2009 Grilling Tour “Sharing the secret at NASCAR in Joliet!”
2. Char-Broil Summer 2009 Grilling Tour “Sharing the secret at the Brickyard 400!”
3. Char-Broil & Miller Lite present the “Home Turf Taste Tour” 2009 Minneapolis-St.Paul, MN

The Tonight Show with Conan O’Brien

November 30, 2009

William Shatner talks about his experience with deep frying turkey while cooking Thanksgiving Dinner for his family.

Safety Precautions when deep frying whole turkey
13 Reasons to use The Big Easy Oil-less Turkey Fryer
5 Steps to Juicy Deep Fried Turkey

The Big Easy Oil-Less Turkey Fryer Click for More Information

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2. BBQ Grail Thanksgiving Pictorial/Recipe Contest

I have been hearing of the benefits of rice bran oil and wondered how it would compare to peanut oil. Typically recommended for stir frying and pan frying, I set out to see how it would fare when it comes to deep frying my Thanksgiving turkey.

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

Some questions I asked Ellen:

Q: When it comes to value, how does the price of rice bran oil compare?
A: Comparable to peanut oil maybe even less

Q: What are the Health Benefits of rice bran oil?
A: Trans-Fat free. More antioxidants and vitamin E than most all oils

Q: What about Sustainability? Is there an environmental benefit?
A: The rice bran that is milled off for white rice was previously thrown away-now it is made in to rice oil.

Q: Are there any allergen concerns with rice bran oil?
A: Hypoallergenic-Rice Oil is very harmless

Q: Any taste Benefit over other oils?
A: Nutty and or buttery but really neutral

Q: What is the typical application for rice bran oil?
A: Most of our business is geared towards deep fryers in restaurants. Some notable users are Yahoo, Google, Apple, Pixar and Lucas Films, colleges, hospitals etc.

Using rice bran oil as an alternative seems like a no-brainer, with it’s surprisingly good benefit claims. Ellen was generous enough to supply us with 3 gallons of rice bran oil to review.

Produced in Thailand and imported by California Rice Oil Company, what intrigued me most with the rice oil is the high levels of antioxidants, exceptionally high smoke point (490F) and claims of lighter flavor.

After doing a little more research, I discovered rice bran oil does in fact have a very high antioxidant level. It is rich in both types of Vitamin E (Tocopherol and Tocotrienol), and cholesterol reducing Oryzanol. There are also 27 different types of Phytosterols, another powerful anti-oxidant, making rice oil more abundant than any other oil. In addition to its cholesterol reducing effects, Phytosterols are credited with many health benefits including anti-inflammatory effects, improving immune system and inhibiting the growth of cancer cells. In fact, many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels. (Source: Wikipedia)

Deep Fry Turkey In California Rice Bran Oil

Ingredients used: Rice Bran Oil, Injectable Marinade, Creole Seasoning. Some people prefer to make their own cajun marinade, but when I deep fry turkey, I like to use Tony Chachere’s. His injectable marinade and creole seasoning saves the hassle and is as good as anything I’ve made. The creole is a bit spicy, but much of it washes away during the deepfry process, leaving only the essence.

Prepare the turkey by allowing to completely thaw. A frozen turkey and hot oil is a recipe for disaster. Remove all the stuff from inside the bird and rinse. I left the plastic hook to keep the legs together while it marinates. Using a marinade injector, Inject the marinade into the turkey by following the directions on the package.

Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

Set up the fryer and fill with oil. Heat to 350 degrees F. This will take about 20 minutes. Even though the smoke point is 490, never exceed 400 degrees F with a turkey fryer. I would not recommend attempting to deep fry turkey without a deep fry thermometer. While the oil is heating, set the turkey up on the stand.

A 30 qt fryer will take about 3 gallons of oil, depending on the size of the turkey. Save the jugs and pour the strained oil back into them for future use. This oil can be used up to 3 times.

SLOWLY lower the turkey into the oil. It’s a good idea to wear protective gloves while doing this since the oil does tend to splash up some. Even a single drop on a bare hand will let you know how hot that oil really is. This is not a good time to drop the turkey.

When you first put the turkey in, the oil temp will drop 25-50 degrees, increase the flame to bring the oil temp back to 350 degrees F. Monitor the temp often and adjust flame as needed to maintain that temp. Turkey will take 3.5 minutes per lb to cook in hot oil. This was an 11 lb bird. 11 x 3.5 = 38.5 minutes. See: How long does it take to deep fry turkey?

At 38.5 mins, its time to pull the bird and check the temp. The first thing I noticed with the Rice Oil is the beautiful golden color of the skin. Typically, the skin is a little darker.

The time formula is pretty accurate, as you can see the temp is perfect. However, using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 170F.

This turkey is a beautiful color. Allow the turkey to sit at least 15 minutes before carving. The temperature will continue to rise slightly as the juices to flow back into the fibers of the meat. Cutting the turkey now will only allow the juices to drain out.

Here it is: Delicious Juicy Thanksgiving Turkey Deep Fried in California Rice Bran Oil. After letting the turkey sit, I carved into it. Juicy as can be! I couldn’t help picking off pieces of the skin to munch on while carving away.

Verdict

The “tasters” agreed the turkey was absolutely perfect. The skin was crispy, tasty and light. The meat was juicy and full of flavor. Compared to peanut oil, the taste was “lighter” and “less oily” with a nice buttery flavor. The nutty flavor of peanut oil may have an edge on taste of the skin, however the taste is still superior than that of canola or other vegetable cooking oils . That being said, I couldn’t stop eating the skin pieces.

Bottom Line: If you are looking for a healthy, trans-fat free and allergen free alternative to peanut oil, Hands down, rice bran oil is your answer.

Bonus

This perhaps could be coincidence. When frying turkey, there is always residue at the bottom of the pot and around the sides which tends to get burned in and needs to be scraped out. While cleaning up from the rice bran oil, the residue that is normally burned in literally rinsed out with hot water. In addition, while cleaning the cooking oil pump, I was able to just run some hot soapy water through it and wipe it down. Typically, it is a job to get the oil residue off.

Rice Bran Oil Price

Bulk rice bran cooking oil is roughly 12 cents per ounce, meaning 3 gallons would run about $46.00 which puts it slightly less than bulk peanut oil. www.amazon.com is a good source to compare California Rice Oil Company best price.

Website: www.californiariceoil.com

See Turkey Fryer Equipment and Accessories for products mentioned in this post.

Related posts:

1. 5 Juicy Steps To Deep Fry Turkey - Part 1
2. Origin Of The “Cajun” Deep Fried Turkey
3. Recipe | Creole Style Deep Fried Turkey

The fact is, diet and exercise affect your health and weight. Genetics also is a factor, but lets stick with what we can control. Motivating yourself to get to the gym just doesn’t work with everyone, and the reality is we dont always stick with these goals. So its important to think about the way you eat as one way to start improving your health. By making five simple changes in your eating patterns, you can boost metabolism, achieve optimum health and well being and shed those extra holiday pounds.

1. Chew a lot

When was the last time you actually sat down and took more than twenty minutes to finish off a meal? Possibly long time ago. We actually do not acknowledge the fact that we stuff ourselves rather than really eat what our body needs. The success of take away meal joints is a proof of that. If you really want to change this habit you have to sit down and do it right NOW! When you chew your food properly your digestive system works more effectively. Plus, you will know better when your stomach is full and its time to stop.

2. Dark and smaller Cutlery

Downsizing your dishes will also help you eat less. Try using a salad plate instead of your usual dinner plate.

Read on to get all five tips.

5 Tips For Improving Your Eating Habits

No related posts.

All Manufacturers claim their oil is the best. Know the facts when choosing the right one

Turkey Frying Oil Options

Peanut oil is typically used for frying turkey because of its higher smoke point and a more desirable flavor. However, what if you are allergic to peanuts and don’t care to use hydrogenated oils? Is there a tastier oil to use?What if you are simply looking for the healthiest alternative? The good news is there are alternatives to peanut oil that address these needs

The ideal frying oil would contain a higher amount of monounsaturated and polyunsaturated fats with minimal or no saturated fats and trans fats.The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.

Comparison of Different Fats

Comparison of smoke point and balance of fats in some commonly used oils:

Rice Bran Oil

$$$$
Best Choice

The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

Olive Oil

$$$$$
Poor Choice

High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFAs are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.

Canola Oil

$$$
Best Value

High mono fat with cholesterol lowering ability but there are concerns about the origin. Canola oil is a term coined by Canada to change the name of rapeseedoil. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.

Peanut Oil

$$$$
Excellent Choice

A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.

Soybean Oil

$$$
Poor Choice

This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.

Grapeseed Oil

$$$$$
Poor Choice

A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat. Most likely will not find in the bulk quantities needed to fry turkey

Cottonseed Oil

$$$$
Good Value

Known for its buttery, nutty flavor, cottonseed oil does not require hydrogenation, therefore is trans fat free, allowing heavy use by food manufacturers for industrial frying applications such as potato chip production. It is also what Crisco is made from (Crisco meaning crystallized cottonseed oil. Although it offers a 2:1 ratio of polyunsaturated to saturated fatty acids, it is the highest in saturated fats. Pure Cottonseed oil is not typically available at the retail level. Although, it is available to consumers in niche markets, e.g. in sporting good stores where turkey fryers are sold, likely under the generic name “frying oil”. Stick with Canola.

Comparison of natural antioxidants in edible oils

* ppm. stands for parts per million

Sources:
http://www.cottonseedoiltour.com/
http://www.californiariceoil.com/

Related posts:

1. Delicious Juicy Turkey Deep Fried In Healthy Rice Bran Oil
2. The oils I use for grilling & why
3. Safety Precautions When Deep Frying Whole Turkey

But here comes Thanksgiving and the holidays where there is so much good food and man-oh-man is it loaded with calories and fat! Whew-boy-howdy it is. For example that turkey you may be preparing for a special holiday meal is a good source of protein but it can be loaded up with extra fats and salt so you should be aware of the choices you make in preparation and serving. There is a difference in the fat content of white meat and dark meat in the more commonly prepared chickens as well as that holiday turkey. The National Chicken Council advises that you can leave the skin on the chicken while cooking because the additional flavor it imparts, as well as protecting the meat from drying out during cooking, is less than 1% of the fat. So remove it prior to eating but after cooking. OK that makes sense to me.

And Ive also played with the notion of proper cooking. Heres a method of preparing turkey or chicken that actually separates the white meat from the dark meat cooks them independently of one another to adjust for cooking times and allows you to kinda place them back together for the presentation.

Turkeys & Chickens are about the same - one section is dark meat (leg-thigh) and the other white meat (breast - wings) Because of modern breeding the breasts of domestic chickens and turkeys are much larger than previous generations. Dark and White meat also cook at different rates due to fat content. Consider cooking separately & joining for presentation.

But the big question remains: What about the fat in white meat vs. dark meat?

I dont usually excerpt material from other web logs or web sites but there is no way I can repeat this data on my own and wanted to share it with you. Originally produced for the web log called FitSugar.com this reference chart gives you some important facts to help you plan and enjoy your holiday meals. Only a portion of the article is featured here and I encourage you to read FitSugar.com for the entire story as well as other helpful information about managing your daily nutritional needs.

_________________________________________________________

Turkey: White vs. Dark vs. Turducken vs. Tofurkey

I know you know that Thanksgiving is just around the corner, but do you know the nutritional differences between white and dark turkey meat? Im a fan of all parts of the bird, but I know many people who avoid dark meat because they think its much more unhealthy than white meat. So I made a handy chart so you can see how they compare. I also added the nutritional info for turducken (for you serious poultry lovers), and Tofurky (for you vegans and vegetarians).

Please go to FitSugar.com to read the entire article and source material as well as links to other information contained in the post.

___________________________________________________________

Happy Grilling!

Related posts:

1. How To Know When Your Meat Is Done

There are many ways you can turn your grilling not only into a flavorful and fun way to cook, but also into a healthy way to eat. By choosing foods that are low in fat, high in nutrients and full of flavor you can get great meals that are also healthy. Use marinades not only to add extra flavor but also to reduce the formation of cancer causing substances on foods. A marinade containing olive oil and/or citrus juices can reduce the formation of these chemicals by as much as 99% and marinades tenderize meats and make a much better meal.

There has been a lot of talk about grilling and cancer. While the risk is real and you really need to keep this in mind, there are some simple things you can do to greatly reduce the cancer risk. The two primary substances, for those of you interested are: Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH). In the simplest explanation these chemicals are formed by putting food, primarily meats in contact with intense heat and flame. They are known cancer causing agents so you need to reduce their formation as much as you can. Now grilling isn’t the only cooking method that causes these agents and there isn’t a reason for you to give up on your grill.

Recently scientists at the Food Safety Consortium project at Kansas State University have discovered that herbs of the Lamiaceae family (Basil, Mint, Rosemary, Thyme, Oregano, and Sage) used in marinades reduced HCA formation dramatically. This is good news and a great reason to grill with flavor. These herbal antioxidants reduce the formation of free radicals (bad stuff) when meat hits heat.

HCAs and PAHs are formed mostly from fat. Either by fat being heated to extreme temperatures or by the smoke created by fat burning. For the most part this applies to meat fats and not just the grease and fat from what you are cooking but the build up from the bottom of your grill. To reduce the risks follow these basic tips:

• Keep your grill clean. A clean grill not only cooks better it is safer in every way.
• Trim excess fats from foods. These fats are the troublemaker so keep it to a minimum.
• Use marinades based on olive oils and/or citrus juices. This is the number one way to stay safe.
• Avoid flare-ups. Flare-ups burn foods and this increase HCA formation.
• Don’t overcook foods. The charred bits on foods are the largest sources of PAHs and HCAs so if you have charred sections of meat cut them off.
• Use herbs like Basil, Mint, Rosemary, Thyme, Oregano, and Sage to add flavor and reduce HCA formation in foods.

If you follow these rules not only will you greatly reduce the risk of these cancer agents but you will reduce the fat in meats that you grill. Of course grilling is a great way to reduce fat, but this takes it even farther. If you buy lean cuts, use lite marinades and serve up your grilled foods with a good helping of fruits and vegetables then you will really be grilling healthy.

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2. How To Control Grill Flare-ups
3. Olive Oil Recipe: Steven Raichlen’s Grilling Marinades

Question: How do I deal with flare-ups?
The secret of flare-ups is to control them not fear them.

Answer: First of all it’s important that you understand that flare-ups are not as big a problem as you might think. Controlled flare-ups are okay, it’s when the fire gets out of control that you have a problem. There are several ways to deal with flare-ups and a spray bottle full of water isn’t the best way.First of all you need to plan on flare-ups and prepare for them. The first step is to reduce the risk of a flare-up by trimming any and all unnecessary fat from the foods you grill. For the sake of flavor, meats should be left with a little fat on them. This prevents meat from drying out while grilling. Now when I talk about fat I mean not only the fat on the meat but any fat you have added like oils in marinades or sauces. Marinades should be allowed to sink in and marinated meat should be dripping in oil when it hits the grill. Allow marinades to drain a little before you start grilling. By reducing the amount of fat on meats that you grill you reduce the amount of flare-ups.

Of course you cant and shouldnt take away all the fat. Foods like chicken with the skin on or a good thick steak or hamburger patties are going to have fat and that fat is going to melt and quite likely catch fire. Thats fine. What you need is an escape plan. Unless you are grilling enough food to cover the entire cooking surface of your grill you need to be ready to move meats out of the fire, to another part of the grate. This gives you the ability to keep foods out of the way of a flare-up and prevent burning. Once you have cleared the area of a flare-up of food let it burn. Fats exposed to flame and intense heat will burn away quickly. You can also use upper warming racks to hold food temporarily while the flare-ups persist. Like fighting any fire the first step is to get the combustible materials out of the fire.

Once you have a flare-up going take control of it. By moving meat that is dripping fat into the flare-up you can keep the flare-up in one place. Say you have a dozen chicken thighs going. When a flare-up starts move the chicken out of the way, say to the warming rack. Now drop the chicken pieces into the middle of the flare-up for a few seconds to let the grease on the chicken drain and burn away. Do this with all the pieces, then clear out of that area of the grill. Let it burn down while you keep the chicken either to another side or on the warming rack. If you cant prevent it then you need to be able to control it. If all else fails then you can reach for the spray bottle

A water filled spray bottle is a weapon of last resort. I know many so called experts that keep a spray bottle of water close at hand like a fire hose to put out flare-ups the second they happen. There are several reasons you dont want to use a spray bottle. First of all you dont put water on a grease fire. Thats always rule number one. Water and burning grease do not get along. Secondly while the water will reduce or even put out the fire temporarily it does nothing to get rid of the grease in the grill. So the second that grease heats up again the flare-up will be back. Thirdly, when you spray a grease fire with water the grease explodes (why we dont do this in the first place). That grease splatters over food and, well lets say that partially burned grease doesnt taste good. If however you end up with an uncontrollable flare-up move the food out of the way, to a plate if you have to, turn off the burners and spray down the grease to put it out. Now you can start over.

Once you have had that big flare-up it’s time to clean out your grill. Start by letting it heat up good and burn away as much grease as you can. Now get in there and clean out all the burnt grease and food from the bottom of your grill. A clean grill really does produce fewer flare-ups.

More Barbecues & Grilling Q&A

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2. Marinades Reduce Cancer Causing Substances From Grilling
3. How To Use A Gas Grill

America loves grilling out. Whether you’re grilling chicken, hamburgers, steak, pork chops, ribs, or just a simple hot dog. My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.

• Zip-Lock bags are great for marinating meats, just put ingredients in bag,stick in fridge and turn every so often.
• I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
• Don’t try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds
• if you can’t do that then the fire is too hot.
• Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
• It is best to turn meat only once during cooking.
• Barbecue sauce burns easily, so brush it on at the end of the grilling process.
• Use the least amount of lighter fluid as possible.

Grilled Chicken

• 2 chickens
• Garlic salt
• Butter

Seasonchicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes. Start cooking in oven broiler very slowly, skin down until inside is light brown.

Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.

Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.

Barbecued Steak

Steak

Sauce

• 2-4 tablespoons margarine
• 1 medium onion, chopped
• 2 clove garlic, minced
• 1/2 cup catsup
• 2 tbsp. vinegar
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 c. water

Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking. Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.

When coals have gray film and have turned to soft glow, start broiling. Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper. This sauce is also good for hamburgers, spare ribs, andpork tenderloin.

Roast-on-the-rocks

• 4 lbs. sirloin beef roast
• Garlic powder
• Salt
• Ground pepper

Select a sirloin-tip eye-round roast allowing approximately 1 pound per serving. Figure 15 minutes roasting time per pound for rare, 20 minutes for medium. Season and place directly on charcoal turning every 10-15 minutes.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale’s seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale’s seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won’t have to have steak every time you cook out. At the grocery store, ask the butcher to cutcenter-cut pork chops 1 1/4 inch thick. The cheapest way to buy it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops.

For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.
Original Post

Grilling and Barbeque Cookouts

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While preparing for this year’s Thanksgiving fest, where I’ll be serving delicious Deep Fried turkey, I became interested in the origin of the succulent treat.

What is deep fried turkey?

“Frying whole turkeys is sort of the Southern version of making fondue. You have a lot of your friends over, you poke around in a pot of hot oil with some sticks, and then you pull out your dinner. Justin Wilson, of Cajun fame, recalls first seeing a turkey fry in Louisiana in the 1930s.”—Something Different: Deep-Fried Turkey, Beverly Bundy, St. Louis Dispatch, November 24, 1997 (Food p. 4)

What is a deep fried turkey you ask? Injected with marinade and cooked in 350 degreeF peanut or other vegetable oil, deep-fried turkey is anything but greasy. The deep-frying process seals in the juices creating flavorful meat and tasty golden brown skin. Incredibly juicy on the interior and wonderfully crispy on the exterior, the explosion of flavor and contrasting textures has made it a favorite for barbecues, block parties, tailgating, holiday feasts and informal wedding receptions.

It seems I first heard about deep frying turkey about 15 years ago, then suddenly everyone and their brother was doing it. So what sparked this sudden phenomenon?

Roots in the Southern United States

Deep frying turkey has it’s origins in the Southern United States, namely Louisiana. I have heard there are a few restaurants in Southern Louisiana that became popular by injecting whole birds with a creole style marinade then dropping them in hot peanut oil. There had to be something bigger though to get the word out, Regional restaurants just do not have the reach to change a deep rooted tradition such as oven baked turkey.

I thought maybe it was the new accessibility of large deep fryers such as the original Kamp Kooker marketed by Home Depot, or was it a favorite of celebrity chefs such as Emeril?

Why is it called Cajun if it’s not?

I started doing a little research on the internet, and although I only spent a few hours, it seems no exact year, restaurant, or person is connected to this particular style of cooking turkey. There is evidence that fried turkeys were cooked outdoors for large popular events (family reunions, charity dinners, church suppers, etc.) in the early years of the twentieth century.

Commonly thought of as a cajun tradition, I could find no direct ties to the acadien-cajun culture. In fact I found food historians generally agree that fried turkeys trace their roots to Bayou (Louisiana/Texas) creole cuisine. Recipes then migrated from Louisiana/Texas to Missouri, Tennessee, Georgia (peanut oil), and Washington D.C. before it forked northward toward Seattle and Vancouver.

The power of Martha Stewart

So here seems to be the magic bullet. I did find where Martha Stewart is given credit for taking the recipe to mainstream America in the early 90’s:

“Fried turkey has been all the rage at least for the last decade in New Orleans, and long before that it was a tradition in the bayou and throughout the South. Like many a vainglorious culinary mania before it, the national renown of fried turkeys can be traced directly to Martha Stewart, who plucked them from regional obscurity and put them in her magazine in 1996. “ —It’s Treacherous, But Oh So Tasty; Fried-Turkey Fans Take the Risk, Annie Gowen, Washington Post, November 22, 2001 (p. B1)

If this is the case, it seems Martha may have created an entire industry. A typical setup including all the turkey fryer accessories can easily run $200-$300. I would say those folks and the peanut oil folks owe Martha a big thanks.

Send me your thoughts

Leave your comments, I would love to learn more about the origins of deep fried turkey, where it came from and what made it so popular.

Related posts:

1. Recipe | Cajun Style Deep-Fried Turkey
2. Delicious Juicy Turkey Deep Fried In Healthy Rice Bran Oil
3. How To Inject Marinade For Deep Fried Turkey