AnswerLine • Iowa State University Extension and Outreach

Steps to Safely Fry a Turkey

November 24, 2014 Beth Marrs

Have you ever thought about deep frying a turkey? It gives you very tender meat with a nice crispy texture, but in order to keep yourself and your food safe you need to follow some precautions.

Completely thaw your turkey or use a fresh turkey. Be sure to remove the neck and giblets bag before cooking.
Make sure that your surface where you are frying is flat and in a safe outdoor location that is far away from garages, decks and house siding.
Do NOT stuff your turkey.
Use a turkey that weighs 12 pounds or less.
Make sure your frying pot is large enough for your turkey to be covered by 1 to 2 inches of oil and that there is at least 3-5 inches space between the oil and the top of the pot, so the oil does not boil over the sides.
Heat the oil to 350° F. After it has reached this temperature slowly lower the turkey into the hot oil. Constantly monitor the temperature of the oil and never leave it unattended.
It will take approximately 3 to 5 minutes per pound for the turkey to cook.
Use a meat thermometer to see if the turkey has reached a minimum internal temperature of 165° F. in the innermost part of the thigh and wing and the thickest part of the breast.
If it has not reached that temperature return the turkey immediately to the oil to finish cooking.
When the turkey is finished cooking remove from the oil and place on a sturdy tray lined with paper towels to absorb the excess oil.
Let rest for 20 minutes before carving.
Be sure that the heat is turned off and the pot is put in a spot where nothing will disturb it.

By following these precautions your guests will enjoy a juicy turkey and you will have a safe Thanksgiving!

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

January 15, 2016

Food Preparation, Food Safety, Holiday ideas Household Equipment

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If you have not done so already, it is probably time to start thinking about thawing your turkey. There are three different ways to thaw your turkey, four if you count cooking it from the frozen state.

The first method is thawing the turkey in the refrigerator. This is perhaps the easiest method. It is best to put the turkey on the lowest shelf of the refrigerator in a pan or cookie sheet. This will prevent drippings from the thawing bird contaminating other foods; especially ready to eat foods like fruits and vegetables. Expect the turkey to thaw at a rate of 5 pounds for every 24 hours. Plan to have the turkey thawed for no more than 2 days before cooking. If you find your turkey thawing much faster than expected, you can refreeze overnight then continue thawing. We never advise just setting the bird on a counter top for thawing.

Refrigerator Thawing Times

4 to 12 pounds — 1 to 3 days
12 to 16 pounds — 3 to 4 days
16 to 20 pounds — 4 to 5 days
20 to 24 pounds —5 to 6 days

If you suddenly realize you were supposed to begin thawing the turkey several days ago and find yourself running out of time to thaw it, use the cold water thawing method. For this method, you will need to allow 30 minutes per pound of turkey. Be sure the turkey is in a leak-proof plastic bag; this keeps the turkey from absorbing water. Place the turkey in a sink full of cold water. Change the water every half hour—the water will get very cold—until the turkey is thawed.

Cold Water Thawing Times

4 to 12 pounds — 2 to 6 hours
12 to 16 pounds — 6 to 8 hours
16 to 20 pounds — 8 to 10 hours
20 to 24 pounds — 10 to 12 hours

Not enough time for the cold water method? Try defrosting in your microwave. Follow the directions that came with your microwave. Plan to cook it immediately as the turkey may have developed hot spots while defrosting.

Call us at AnswerLine if you have further questions about getting that turkey thawed.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Turkey Stuffing Safety Tips

November 13, 2014 Beth Marrs

It’s time to start thinking about your Thanksgiving meal! If you are in charge of the turkey here are some safety tips if you plan on stuffing your turkey.

If your stuffing recipe contains raw meat, poultry or shellfish cook those ingredients before making the stuffing. If raw ingredients are used there may be a risk of foodborne illness since it takes longer for the temperature to reach safe level inside the turkey.
Wet ingredients for stuffing can be mixed together and refrigerated but do not mix it with the dry ingredients until you are ready to cook the turkey.
After combining the dry and wet ingredients spoon it directly into the turkey cavity. Allow approximately ¾ cup of stuffing for each pound of turkey. Be sure that you do not over stuff the turkey.
Do not stuff any turkey that you plan to cook on the grill or in a turkey fryer.
Make sure that the stuffing, in addition to the meat, has reached a minimum temperature of 165° F with a meat thermometer. If it is not at this temperature continue cooking until both are safely cooked.
Once the turkey and the stuffing are at the safe temperature let the cooked turkey rest for 20 minutes before removing the stuffing and carving.
Be sure and refrigerate any leftover cooked turkey or stuffing within 2 hours of cooking and use within 3 to 4 days.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

January 15, 2016

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Caulking to Save Energy

November 10, 2014 Beth Marrs 1 Comment

According to the Iowa Energy Center the average Iowa family spends more than half of its annual household energy bill on heating and cooling. You can greatly reduce this number by doing some caulking around your doors and windows. Filling the gaps and cracks around windows and doors can make a difference in utility bills as well as helping to keep unwanted pests out of your house.

To caulk, the first step is to clean away any of the old caulk from the area. Apply the new caulk to a dry surface. There are many different types of caulk available. Some are for indoor use only while others are for outdoors, some are paintable while others are not. Be sure to read the labels and choose the caulk that will adhere to the surface you are sealing. Most caulks are applied with a caulking gun for easy application. Simply cut about ½ inch off the end of the tip at a 45° angle and use a nail to puncture the seal. Lay a uniform bead that covers both sides for a good seal. You can use a dampened finger to smooth it out if needed. If the opening is more than ¼ inch you may need a backing material added before caulking or use a spray foam sealer instead. After you are finished if you have caulk remaining in the tube the nail can serve as a cap for the unused amount.

Some other places that you should check for air leaks include dryer vents, faucet pipes, electric outlets, chimneys, and the foundation sill. Taking care of these projects can extend the life of your home, lower your utility costs and make your home more comfortable in both the summer and winter!

If you are looking for more detailed information on caulking and winterizing throughout your house the Home Tightening, Insulation and Ventilation publication from the Iowa Energy Center will give you more detailed guidance.

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

January 15, 2016

Housing Winter

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Make or can your own cranberry sauce

November 6, 2014 Liz Meimann

Thanksgiving without cranberry sauce is hard to imagine for some people. If you are feeling adventurous this year you may want to try something new. The cranberry is a very versatile fruit and in season now.

When you are shopping for cranberries, choose full, firm berries that are dark red or red and yellow in color. Cranberries that are soft, shriveled, and have dark spots should be avoided. Store them in the refrigerator when you bring them home from the store. The crisper drawer will help you keep them fresh for 3-4 weeks. You can also freeze the berries until you are ready to use them. Wash the berries just prior to cooking. Discard any shriveled or damaged berries. Cranberries can be eaten raw or cooked. You can also add them to breads and muffins. Plan to stock up now while they are available.

Remember, you can change up a waldorf salad or any other fruit salad with the addition of cranberries.If you want to make your own fresh cranberry sauce this year, follow this recipe from the University of Maine Cooperative Extension Service.

For sweet cranberry sauce, use two cups cranberries to one cup sugar and one-half cup water. After the cranberries have been sorted and washed, put all ingredients in a saucepan and bring to a boil, stirring frequently to dissolve sugar crystals completely. Boil gently for about 10 minutes, or until skins crack. Remove from heat and skim foam. Sauce may either be served hot or allowed to cool before serving.

You also have the option to preserve cranberry sauce to enjoy throughout the year. The National Center for Home Food Preservation has a recipe for cranberry sauce. Cranberry Jam is another fun and easy project.

You have so many options to use and enjoy cranberries this season.

Liz Meimann

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Tips for teaching your kids to wash their hands

November 3, 2014 Liz Meimann 1 Comment

We hear it on the news almost every day. Remember to wash your hands, or hand washing can prevent the spread of disease. But is it really that important? The Center for Disease Control has a long list of the science behind the importance of hand washing. It really can be a simple procedure; yet not everyone knows how to effectively wash their hands. Below are some tips for teaching your children.

1. Wet—get your hands wet with clean, running water. Using a basin filled with water can contaminate your hands even further, so turn on the faucet. It doesn’t matter if the water is warm or cold, either is effective against germs but warm water is more comfortable and may make it easier to wash hands for the required time.

2. Lather—teach your children to rub their hands together with the soap. Lathering the backs of hands and in between your fingers is important. Don’t forget to lather the nails—on children this area is often neglected. Teach them to sing Happy Birthday twice while they scrub to be sure they lather long enough.

3. Rinse—use plenty of water, remember warm is often more comfortable for children.

4. Dry-use either a clean towel or airs dry your hands.

It is also a good idea to review with your children when it is necessary to wash their hands. Below is a list from the Center for Disease Control listing appropriate times to wash hands.

Before, during, and after preparing food
Before eating
Before and after caring for sick people
Before and after treating wounds
After using the toilet or changing diapers
after blowing your nose, coughing, or sneezing
after touching pets or handling their food
After touching garbage

These tips may help cut down on sickness in your home this winter.

Month: November 2014

Steps to Safely Fry a Turkey

Beth Marrs

Time to Thaw the Turkey!

Liz Meimann

Turkey Stuffing Safety Tips

Beth Marrs

Caulking to Save Energy

Beth Marrs

Make or can your own cranberry sauce

Liz Meimann

Tips for teaching your kids to wash their hands

Liz Meimann

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