You can receive Featurettes by e-mail daily, weekly or monthly by request. We can e-mail by your choice of topic or all stories as you may prefer. To make it even more convenient for editors to use our stories, NAPS has added an RSS syndication feed to our Web site. Simply hit the RSS button on our site for automated updates on available content. Please contact us to arrange to receive Featurettes in the format that works best for you at (800) 222-5551 or e-mail your request to us at printmedia@napsnet.com. We can provide Featurettes on CD-ROM or you can download it online at www.napsnet.com. Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2704 North American Precis Syndicate, Inc., 415 Madison Avenue, New York, N.Y. 10017 Crispy-Juicy Fried Turkey (NAPSA)—Peanut oil could be your secret to a crisp and juicy turkey this holiday season. Consider this: While turkey is the favorite holiday meal for most Americans, traditional roasting methods take hours and can result in a dry, tasteless bird. Frying your turkey in peanut oil, however, takes just minutes and results in crisp skin and moist, tender meat, and lets you spend more time with your family. One reason is that peanut oil has such a delicious nutty flavor; it can get you a flavorful turkey every time. You can even reuse peanut oil three or four times to add great taste to all your side dishes, because it doesn’t absorb flavors from food that it’s fried in. Refined peanut oil is also the preferred oil for turkey frying thanks to its high smoke point, which lets foods cook quickly without absorbing much of the fat and calories from the oil. In addition to producing a flavorful turkey, peanut oil is loaded with nutrition. It’s trans fat–free, cholesterol-free and low in saturated fat. It contains high amounts of monounsaturated fat, vitamin E and phytosterols, all of which can help decrease the risk of heart disease. Also, the FDA says refined peanut oil is completely allergen-free. Meanwhile, by frying your turkey, you’ll free up valuable oven space for the rest of your holiday feast. Crispy-Juicy Fried Turkey Makes 4 servings 1 1 1 1 whole turkey tablespoon of salt teaspoon of black pepper teaspoon of garlic powder For a tasty turkey, try frying it in peanut oil. 2 tablespoons of your favorite dry rub 3 to 4 gallons of 100 percent peanut oil (enough to cover the turkey) Directions: Wash bird inside and out and allow it to drain. Rub turkey with the salt, pepper, garlic and dry rub. Allow turkey to sit at room temperature for 1 hour or until completely thawed and dry. Preheat peanut oil in an outdoor or countertop turkey fryer to 350˚F. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in a fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Internal temperature should reach 165˚F. Remove turkey from the oil and let sit 20 minutes before serving. Visit www.turkeyfrying.net to view recipes from celebrity chefs, instructional videos, and nutritional information on deep-frying in peanut oil. Five Hacks To Save Space In Compact Kitchens (NAPSA)—What’s big in homes these days is small. That is to say, many young couples starting out, downsizing empty nesters and singles of all sorts are reveling in their tiny houses or microapartments. After all, they don’t need bookcases, record racks or a lot of other furniture that used to be thought essential. Once the futon is folded away, however, there’s still the problem of how to turn out great meals in a tiny kitchen. Here are five hints that can help. 1) Everything IN the kitchen sink. You can now get a nottoo-big sink with the drainboard built in. A cutting board and grid also make the sink a functional working space. The Precis Medium Single with Drainer offers a crisp angular design, durable surface and a unique, wave-shaped, integrated stainless grid that effectively doubles the drying area. Because it comes from Blanco, the German manufacturer of finely crafted sinks and faucets, it’s made of the company’s Silgranit, which is an extremely hygienic surface that’s both safe and tough for food prep, cleaning and more. 2) Up against the wall is where you can keep a lot of accessories. From knife and spice storage to paper towel holders, a decorative recess system keeps them A cleverly designed kitchen sink that includes a drainer and cutting board can help you create great meals even if you don’t have a lot of space. all out of the way but still within easy reach at all times. 3) Let things slide in your kitchen. That is, keep pots, pans, dishes and canned goods on sliding shelves that can not only let you use “blind” space but keep bending, stretching and searching for things at a minimum. 4) Things can be simply rolling along if you have a rolling cart, particularly one with a cutting board top and shelves or drawers underneath. You simply push it to wherever you want to do your kitchen work—or just to the part of the room that’s least cluttered. 5) Rack ’em up. A ceiling rack will let you hang up your pots and pans where they’re convenient to get to, out of your way and able to double as decorative accessories. Learn More For more space-saving fixtures, visit www.blancoamerica.com.
