How to prevent 'flaming turkey wings' and other hot turkey tips

By Mellany Armstrong 5:34am, November 13, 2012 - Updated 5:49am, November 13, 2012
You may want to start thinking NOW about your turkey for Thanksgiving, especially if it's frozen.

Marty Van Ness with the Butterball Turkey Talk Line says it takes awhile to thaw a turkey.

"A turkey will take about one day for every four pounds of turkey weight, so a 12-pound turkey could take three to four days to thaw. It should be thawed in a cold place, like your refrigerator or a large sink or tub of cold water. The cold-water method is 30 minutes a pound, so it's a faster thaw method," she said.

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If you want to deep-fry your turkey, Marty has a tip for you so you don't end up with flaming turkey wings.

"And before you put the completely patted-dry, totally defrosted turkey into that hot oil, you turn the flame off, lower the turkey according to the manufacturer's directions, then turn the flame on. If you would happen to have a spillover or a splash, you're not going to create a fireball," she said.

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Van Ness says keep the turkey in its original wrapper on a tray in your refrigerator until you are ready to cook it.

You can get more information by clicking here.

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