Turkey Fry with the P.C. Fire Department - WMBB News 13 - The Panhandle's News Leader

Turkey Fry with the P.C. Fire Department

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Chief Byron Bennett and Firefighter Jerome Fleeman of the Panama City Fire Department visited News 13 This Morning on Wednesday.  The firemen were here to give pointers on staying safe and frying the perfect turkey.

Chief Bennett says the most important safeguard is to only cook your turkey once it's completely thawed.  A general rule of thumb to ensure a completely thawed turkey is to thaw it (in the fridge) for 24 hours per every 5 pounds of bird.  Also, always set up your fryer on level ground. And if an oil fire starts, water will not extinguish the flames, so always keep a fire extinguisher nearby.

The following turkey marinade/injection recipe is courtesy of firehouse cooking master Jerome Fleeman.

Merritt's Mill Pond Marinade:

  • 2 oz. fresh basil leaves
  • 2 oz. fresh cilantro leaves
  • 2 oz. parmesan cheese
  • 2 oz. pine nuts
  • 1 sprig fresh thyme leaves
  • 1 whole head garlic
  • 1 lemon (squeezed)
  • 2 tangerines (squeezed)
  • 1/3 cup olive oil
  • 1 tsp. sea salt

- Combine ingredients in a blender or food processor to allow for movement in and out of injector

- Let turkey stand for about 30-45 minutes before frying

- Preheat oil to 375 (maintain constant 350 throughout cooking process)

- Cook for 3-4 minutes per pound

- Thank a firefighter next time you see one