By Kathleen Meredith
The dropping temperature and leaves changing color mean that the holidays are right around the corner. Dr. Davey Griffin and Ray Riley prepared smoked, rotisserie and fried turkeys for ANSC 117, Texas Barbecue on November 20, 2015 in the spirit of the approaching Thanksgiving holiday.
A trick to ensuring the right amount of oil is used when frying a turkey is to place the bird into the pan and use water to identify a maximum level. Once a marker is set, the bird and pan must be thoroughly dried. The oil was heated to 275°F before cutting the propane off and lowering the turkey into the pot. Dr. Griffin and Ray Riley stressed the importance of safety during their demonstrations. Dr. Griffin said a frozen or wet turkey must never be used for this method of cooking. A ladder was used to make lowering the turkey into the pan of hot oil a safer and easier process. Ray Riley advised students to never fry turkeys in their homes, garages or on their decks as a safety precaution. The bird was left in the fryer for four minutes per pound.
A rotisserie turkey was also prepared and left over heat for four hours. A third bird was smoked over hickory wood for three hours. ANSC 117 helpers prepared Thanksgiving sides to compliment the turkeys being served.
A cranberry jalapeno salsa was prepared by Taylor Rowland, while Jordan Hevner made a sweet corn casserole for the class. To satisfy everyone’s sweet tooth, Maddison Holder demonstrated how to prepare her chocolate pudding and brownie layered-desert.
— Sandy Martinez (@sandypanda08) November 20, 2015
We hope that everyone has a safe holiday and enjoys plenty of delicious dishes with their families.