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The Wednesday before Thanksgiving many cooks already have a plan to prepare the big bird (Turkey).  Some have their favorite way of preparing turkeys, whether smoked, cooked in the oven or deep fried.  One risky method of cooking is the deep-fried Turkey.  Done right, a deep-fried turkey will bring delight to many families around the table. Done wrong, there will be lots of heartburn and heartache.  Did you know Texas had more grease and cooking claims than any other state?  More cooking fires occur on Thanksgiving Day than any other day of the year.


Most frying mishaps are preventable.  The most important is to make sure your turkey is completely defrosted.  Ice, oil and fire do not mix.  Do make sure you have the proper amount of oil in your fryer.

Always pat your bird dry, both inside and out, season well, and use an injector to add that extra flavor.


Don’t deep fry inside, you’ll burn your house down.  Keep your propane tank away from the fryer as far as possible.  Also lay down some cardboard or old plywood under the fryer should any oil spill.  And finally, don’t drop your turkey in the fryer, ease it in gently.  Use a timer, a good rule of thumb is 3 ½ minutes per pound.  After frying, let the bird rest over paper towels for at least 20-30 minutes. 


If you do not feel like cooking, there are restaurants serving Thanksgiving meals in Pocahontas, Paragould, Walnut Ridge and Jonesboro.  Have a great Thanksgiving from everyone at Coker Insurance.  Coker Insurance has offices in Paragould, Pocahontas and Walnut Ridge serving all of Arkansas and Missouri.

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