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      <category parent_id="355" id="418">Holiday Cooking</category>
      <category parent_id="418" id="422">Thanksgiving Cooking</category>
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    <created-at>Wed, 04 Nov 2009 12:03:30 -0800</created-at>
    <filename>/system/videos/5/21/73/26/267321.flv</filename>
    <tags>thanksgiving,cooking,food,recipes,turkey,preparing,frying,fried,deep,homemade,dishes,making</tags>
    <title>How To Fry a Turkey</title>
    <description>
      <![CDATA[Frying a turkey may be more trouble than sticking the bird in the oven, but the juicy inside and crispy outside makes it all worthwhile. ]]>
    </description>
    <permalink>http://www.howcast.com/videos/241925-How-To-Fry-a-Turkey</permalink>
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    <state>approved</state>
    <duration>208</duration>
    <width>640</width>
    <height>360</height>
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    <rating>2</rating>
    <username>carlo_scialla</username>
    <thumbnail-url>http://img.howcast.com/system/thumbnails/241925/fry_a_turkey_hdstill01_xxlarge_maintained_aspect.jpg</thumbnail-url>
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    <ingredients>
      <ingredient>
        <![CDATA[A turkey]]>
      </ingredient>
      <ingredient>
        <![CDATA[A turkey fryer]]>
      </ingredient>
      <ingredient>
        <![CDATA[A fire extinguisher]]>
      </ingredient>
      <ingredient>
        <![CDATA[A propane tank]]>
      </ingredient>
      <ingredient>
        <![CDATA[Spice rub]]>
      </ingredient>
      <ingredient>
        <![CDATA[Aluminum wire]]>
      </ingredient>
      <ingredient>
        <![CDATA[A long-sleeved shirt]]>
      </ingredient>
      <ingredient>
        <![CDATA[About 5 gallons peanut oil]]>
      </ingredient>
      <ingredient>
        <![CDATA[An oil thermometer]]>
      </ingredient>
      <ingredient>
        <![CDATA[Protective gloves or mitts]]>
      </ingredient>
      <ingredient>
        <![CDATA[A meat thermometer]]>
      </ingredient>
      <ingredient>
        <![CDATA[A long-handled fork (optional)]]>
      </ingredient>
    </ingredients>
    <markers>
      <marker>
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        <type>Warning</type>
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          <![CDATA[Use caution and follow all instructions: Deep frying a turkey can cause a fire or an explosion if not done properly. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Use caution and follow all instructions: Deep frying a turkey can cause a fire or an explosion if not done properly.</p>]]>
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        <thumbnail-url>http://img.howcast.com/system/thumbnails/241925/41.jpg</thumbnail-url>
        <title>Thaw the turkey</title>
        <textile-text>
          <![CDATA[Thaw the turkey completely. Inserting a still frozen turkey into a vat of hot oil could spark a fire. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Thaw the turkey completely. Inserting a still frozen turkey into a vat of hot oil could spark a fire.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96209</id>
        <position>2</position>
        <timemarker>48</timemarker>
        <type>Step</type>
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        <title>Gauge how much oil you need</title>
        <textile-text>
          <![CDATA[Gauge how much oil you'll need by putting your turkey in the fryer and covering it with water until it's submerged with at least three inches left on top. Mark that spot or measure the water you discard. If you can't cover the turkey, you need a smaller bird or a bigger fryer. Never exceed the fryer's fill line. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Gauge how much oil you&#8217;ll need by putting your turkey in the fryer and covering it with water until it&#8217;s submerged with at least three inches left on top. Mark that spot or measure the water you discard. If you can&#8217;t cover the turkey, you need a smaller bird or a bigger fryer. Never exceed the fryer&#8217;s fill line.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96210</id>
        <position>3</position>
        <timemarker>66</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Foodies agree that peanut oil is the best oil for frying a turkey, but you can also try canola or safflower oil. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Foodies agree that peanut oil is the best oil for frying a turkey, but you can also try canola or safflower oil.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96211</id>
        <position>4</position>
        <timemarker>74</timemarker>
        <type>Step</type>
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        <title>Save the giblets</title>
        <textile-text>
          <![CDATA[On cooking day, remove the giblets and any plastic pieces. Rinse the turkey well under cold running water and then drain the cavity. Pat it dry with paper towels, and let it air-dry until it reaches room temperature. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>On cooking day, remove the giblets and any plastic pieces. Rinse the turkey well under cold running water and then drain the cavity. Pat it dry with paper towels, and let it air-dry until it reaches room temperature.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96212</id>
        <position>5</position>
        <timemarker>87</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[Fried turkeys cannot be stuffed. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Fried turkeys cannot be stuffed.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96213</id>
        <position>6</position>
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        <type>Step</type>
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        <title>Set up the fryer</title>
        <textile-text>
          <![CDATA[Set up the fryer outdoors – away from buildings and anything that could catch fire – on a nonwooden, level surface. Set up the propane tank needed to run it at least two feet away. Have a fire extinguisher on hand. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Set up the fryer outdoors – away from buildings and anything that could catch fire – on a nonwooden, level surface. Set up the propane tank needed to run it at least two feet away. Have a fire extinguisher on hand.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96214</id>
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        <type>Step</type>
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        <title>Rub with spices</title>
        <textile-text>
          <![CDATA[Rub the outside of the turkey and the cavity with a dry rub – a combination of your favorite herbs and spices. Run your fingers between the skin and the breast and apply rub there as well.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Rub the outside of the turkey and the cavity with a dry rub – a combination of your favorite herbs and spices. Run your fingers between the skin and the breast and apply rub there as well.</p>]]>
        </text>
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        <id>96215</id>
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        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
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        <textile-text>
          <![CDATA[Don't inject the turkey with marinade; it could cause popping when lowered into the hot oil. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Don&#8217;t inject the turkey with marinade; it could cause popping when lowered into the hot oil.</p>]]>
        </text>
      </marker>
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        <id>96216</id>
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        <title>Truss the turkey</title>
        <textile-text>
          <![CDATA[Thread the neck flap to the bottom of the turkey, and twist the wing tips under. Using aluminum wire, truss the legs to the tail securely. Put the turkey on your fry stand or in your basket, whichever came with your fryer. Put on a long-sleeved shirt before you start cooking. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Thread the neck flap to the bottom of the turkey, and twist the wing tips under. Using aluminum wire, truss the legs to the tail securely. Put the turkey on your fry stand or in your basket, whichever came with your fryer. Put on a long-sleeved shirt before you start cooking.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96217</id>
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        <type>Step</type>
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        <title>Fire it up</title>
        <textile-text>
          <![CDATA[Put the oil in the fryer, insert the oil thermometer, and fire it up. When the temperature hits 350 degrees Fahrenheit, put on protective gloves or heavy oven mitts and use the lifting fork to lower the turkey into the hot oil very, very slowly and carefully. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Put the oil in the fryer, insert the oil thermometer, and fire it up. When the temperature hits 350 degrees Fahrenheit, put on protective gloves or heavy oven mitts and use the lifting fork to lower the turkey into the hot oil very, very slowly and carefully.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96218</id>
        <position>11</position>
        <timemarker>152</timemarker>
        <type>Step</type>
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        <title>Keep an eye on it</title>
        <textile-text>
          <![CDATA[Cook the turkey for three minutes per pound, adjusting the heat as needed to maintain the temperature at 350 degrees. Keep children and pets away, and don't leave the cooker unattended. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Cook the turkey for three minutes per pound, adjusting the heat as needed to maintain the temperature at 350 degrees. Keep children and pets away, and don&#8217;t leave the cooker unattended.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96219</id>
        <position>12</position>
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        <type>Tip</type>
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        <textile-text>
          <![CDATA[If you're frying in a basket, turn the turkey every 10 minutes with a long-handled fork to prevent sticking. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you&#8217;re frying in a basket, turn the turkey every 10 minutes with a long-handled fork to prevent sticking.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96220</id>
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        <timemarker>171</timemarker>
        <type>Step</type>
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        <title>Check the temperature</title>
        <textile-text>
          <![CDATA[When the time is up, put your gloves or mitts back on, slowly remove the turkey, and stick a meat thermometer in the innermost part of the thigh and wing and the thickest part of the breast. (Don't touch the bone.) If it reads at least 170 degrees, you're good to go. If not, gently submerge it in the oil and check again in a few minutes. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>When the time is up, put your gloves or mitts back on, slowly remove the turkey, and stick a meat thermometer in the innermost part of the thigh and wing and the thickest part of the breast. (Don&#8217;t touch the bone.) If it reads at least 170 degrees, you&#8217;re good to go. If not, gently submerge it in the oil and check again in a few minutes.</p>]]>
        </text>
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        <title>Enjoy!</title>
        <textile-text>
          <![CDATA[When your bird is done, turn off your cooker, drain the bird, and it rest for 15 minutes before carving.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>When your bird is done, turn off your cooker, drain the bird, and it rest for 15 minutes before carving.</p>]]>
        </text>
      </marker>
      <marker>
        <id>96222</id>
        <position>15</position>
        <timemarker>197</timemarker>
        <type>Fact</type>
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        <textile-text>
          <![CDATA[Benjamin Franklin proposed the turkey as America's official bird, and was disappointed when the bald eagle was chosen. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Benjamin Franklin proposed the turkey as America&#8217;s official bird, and was disappointed when the bald eagle was chosen.</p>]]>
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          <![CDATA[Latkes, or potato pancakes, are a tasty part of the traditional Hanukkah meal. ]]>
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        <title>How To Make Your Own Soda</title>
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        <views>17681</views>
        <created-at>Wed, 18 Feb 2009 04:47:06 -0800</created-at>
        <rating>14</rating>
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        <description>
          <![CDATA[Concoct soda at home—over time, you'll save a bundle by not using the store-bought stuff. Plus, it's fizzy fun! ]]>
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        <id>111</id>
        <title>How To Make a Pi&#241;a Colada</title>
        <type>HowcastGuide</type>
        <views>4454</views>
        <created-at>Mon, 03 Dec 2007 22:22:28 -0800</created-at>
        <rating>11</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Do you like Piña Coladas and getting caught in the rain? Making love at midnight and cheesy love song refrains? Here's how to satisfy your tropical thirst—for the other stuff, check a dating service.]]>
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        <comment-count>0</comment-count>
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      <video>
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        <id>121</id>
        <title>How To Make Electric Lemonade</title>
        <type>HowcastGuide</type>
        <views>5343</views>
        <created-at>Mon, 03 Dec 2007 22:23:48 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[With its psychedelic name and shocking color, an Electric Lemonade might be a mind-blowing potion dreamed up by some mad hippie scientist—but who cares?  It's a great drink to light up your summer night.]]>
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        <duration>95</duration>
        <filename>http://media.howcast.com/system/videos/2/21/01/121.flv</filename>
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        <comment-count>0</comment-count>
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        <id>381</id>
        <title>How To Make a Frozen Margarita</title>
        <type>HowcastGuide</type>
        <views>7671</views>
        <created-at>Mon, 10 Dec 2007 21:46:54 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Thanks to those pre-mixed drinks pumped out of machines at Mexican restaurant chains, the frozen margarita has gained a reputation as the Slurpee of cocktails. But the real thing will have you singing along with the mariachi band in no time.]]>
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        <duration>128</duration>
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        <comment-count>3</comment-count>
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      <video>
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        <id>406</id>
        <title>How To Make a Frozen Fruit Daiquiri</title>
        <type>HowcastGuide</type>
        <views>4103</views>
        <created-at>Mon, 10 Dec 2007 22:03:28 -0800</created-at>
        <rating>10</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Whether enjoyed by the beach or pool, bar or barbeque, the frozen fruit daiquiri is as essential to summer as sunscreen and swimwear.  Choose your fruit and plug in that blender.]]>
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        <duration>117</duration>
        <filename>http://media.howcast.com/system/videos/0/06/04/406.flv</filename>
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        <comment-count>2</comment-count>
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      <video>
        <category-id>363</category-id>
        <id>90</id>
        <title>How To Make a Dirty Martini</title>
        <type>HowcastGuide</type>
        <views>7567</views>
        <created-at>Mon, 03 Dec 2007 22:20:03 -0800</created-at>
        <rating>13</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[There's nothing inappropriate about the dirty martini, despite its suggestive name—it's just the extra olive flavor that spices up this twist on an old standard.]]>
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      <video>
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        <title>How To Make a Cuba Libre</title>
        <type>HowcastGuide</type>
        <views>4916</views>
        <created-at>Mon, 03 Dec 2007 22:20:32 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Created during the 1898 Spanish-American War to liberate Cuba, the Cuba Libre was originally mixed at a bar by an off-duty U.S. soldier. It has since become the liberating libation of choice for freedom-loving drinkers around the world.]]>
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        <duration>83</duration>
        <filename>http://media.howcast.com/system/videos/3/94/94.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, alcohol, liquor, mixed, drink, cocktail, make, mix, cuba, libre, rum, coke, cola</tags>
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        <comment-count>0</comment-count>
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      <video>
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        <id>97</id>
        <title>How To Make a Whiskey Sour</title>
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        <views>5966</views>
        <created-at>Mon, 03 Dec 2007 22:21:04 -0800</created-at>
        <rating>4</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Sours are a whole genre of cocktails unto themselves—built on a liquor, a lemon or lime component, and a sweetener.  Which makes the whiskey sour “kissing cousins” with the margarita, daiquiri, and kamikaze.]]>
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        <duration>98</duration>
        <filename>http://media.howcast.com/system/videos/6/97/97.flv</filename>
        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, whiskey, sour, alcohol, liquor, mixed, drink, cocktail</tags>
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        <comment-count>0</comment-count>
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      <video>
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        <id>98</id>
        <title>How To Make a Mojito</title>
        <type>HowcastGuide</type>
        <views>32492</views>
        <created-at>Mon, 03 Dec 2007 22:21:09 -0800</created-at>
        <rating>14</rating>
        <username>Tamara</username>
        <description>
          <![CDATA[Yes, it's a trendy drink. But on a hot summer evening while drinking with good friends, this cross between the Mint Julep and the Daquiri doesn't feel like a trend. It feels like destiny.]]>
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        <duration>103</duration>
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        <tags>DIY, Instructional, tutorial, Do It Yourself, Tips, Essential Skills, Learn to, mojito, mint, alcohol, liquor, mixed, drink, cocktail</tags>
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