Abstract:
A way to safely fry turkeys by minimizing the hazard of overfilling oil, the Turkey Frying Oil Gauge (TFOG) comprises a device and method to properly pre-measure the frying oil used to fry whole turkeys. The Turkey Frying Oil Gauge is duel scale selectable for pot diameter and turkey weight. The turkey frying pot rim is measured and the size is selected on the gauge bottom. The mast is then slid out to view the weight of the turkey to be fried. The gauge is then placed in the bottom of the pot and frying oil is placed in the pot to the top of the gauge. The oil gauge is removed, the oil heated and the turkey introduced without overflowing the oil onto the heating flames.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
       [0001]    This continuation-in-part application claims priority from applicant&#39;s non-provisional application Ser. No. 11/151,981 filed on Jun. 14, 2005, which claimed priority from U.S. provisional patent application Ser. No. 60/579,645, filed Jun. 16, 2004, for TURKEY OIL GAGE. 
     
    
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
       [0002]    Not Applicable 
       DESCRIPTION OF ATTACHED APPENDIX 
       [0003]    Not Applicable 
       FIELD OF THE INVENTION 
       [0004]    The present invention relates to frying turkeys and, more particularly, to the measurement of the frying medium with respect to the turkey frying vessel and the weight of the turkey being placed in the frying medium. 
       BACKGROUND OF THE INVENTION 
       [0005]    The last 15 years has seen an explosion of frying turkeys in ones backyard. Fried turkeys cook quickly, yield an exceptionally crispy skin and remain juicy. Upon first frying a turkey, many say they will never cook a turkey any other way. The most common way to fry turkeys is outdoors, in a turkey frying pot. This pot is sold in various sizes and is taller than other commercial pots to facilitate the turkey&#39;s oblong shape. The most common size pots are 26, 28, 30, 32 and 34 quart capacities. The oil is most commonly heated in the pot over a gas flame until the oil reaches a temperature of 350 degrees. Upon reaching this temperature the turkey is immersed in the hot oil, usually using a carrier of one kind or other so ones hands would not contact the hot oil. The turkey is then cooked for 3-4 minutes per pound, removed from the oil, drained and consumed. 
         [0006]    The process of frying can be dangerous due to the presence of flames and a flammable liquid. As stated, the typical process involves an open flame gas burner, heating a pot which contains oil, to a certain temperature and introducing the prepared turkey into the hot oil for an amount of time. The correct method of deciding how much oil to place in the pot is to place the turkey in the pot, cover with water, remove the turkey, record the level of the water and discard the water. Oil should then be placed to the recorded water level and heated. When this method is not performed the results can be hazardous. Of particular hazard is placing too much oil in the pot, and, as the turkey is immersed in the oil the pot will overflow onto the burner causing a flash fire. This hazard has caused much concern about the safety of frying turkeys due to initial overfilling of the frying oil. It is understood that some manufacturers may remove their turkey frying kits from the market. The Turkey Frying Oil Gauge (TFOG) was developed to minimize this hazard when frying by indicating a specific level to fill the oil for a particular size pot based on the weight of the turkey and to eliminate the need for the turkey/water displacement marking method. 
         [0007]    No known measuring device has been developed that can be placed in any common size turkey frying pots that will indicate the level of oil to be placed in the pot. 
         [0008]    Some newer pots contain embossed weight ranges of turkeys, but no known devices fit multiple vessels and indicate turkey weights to the nearest pound increment. 
         [0009]    It is therefore an object of the invention to indicate a level of oil to be placed in a given size turkey frying pot to the correct level required for a particular size turkey. 
         [0010]    It is another object of the invention to safely fry turkeys. 
         [0011]    It is another object of the invention to reduce the likelihood of overfilling a turkey frying pot causing an unexpected fire 
         [0012]    It is another object of the invention to quickly fill a turkey oil frying pot without performing water displacement and marking the water level to indicate oil level. 
         [0013]    It is another object of the invention to eliminate the guess work from placing frying oil in a turkey frying pot prior to frying a turkey. 
       SUMMARY OF THE INVENTION 
       [0014]    As recited in the present invention, there is provided a way to safely fry turkeys by minimizing the hazard of overfilling oil. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0015]    A complete understanding of the present invention may be obtained by reference to the accompanying drawings, when considered in conjunction with the subsequent, detailed description, in which: 
           [0016]      FIG. 1  comprises three elevation views of one embodiment of the invention which is supported at the top. 
           [0017]      FIG. 2  comprises section and elevation views of another embodiment of the invention, which is supported at the bottom. 
           [0018]      FIG. 3  comprises section and elevation views of another embodiment of the invention, supported at the bottom, and having an additional slider mechanism. 
       
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0019]      FIG. 1  is the elevation view of the front, back and side of the Turkey Frying Oil Gauge. The Turkey Oil Frying Gauge  180  is placed in a turkey frying pot and frying oil is placed the level indicated for the weight of the turkey being cooked for the size pot being used. The Turkey Oil Frying Gauge  180  may be made of wood, steel, aluminum, plastic or any other suitable material. As an alternative embodiment this gauge may recalculated to be placed on the bottom of turkey frying pots, said alternative embodiment being shown in  FIG. 2 , and operates in an almost identical manner to that described above in  FIG. 1 , except that the gauge is inverted. 
         [0020]    The main body  100  of Turkey Oil Frying Gauge, a measurement scale  140  to measure the correct level to fill the frying pot. This main body  100  may be made of any material suitable for immersion in cooking oil in which uncooked poultry will be placed. The text, including numerals and symbols may be printed, etched, embossed, raised or indicated by any other means which is suitable for immersion in cooking oil in which uncooked poultry will be placed. The main body  100  must be rigid when placed in the pot containing cooking oil. 
         [0021]    The Hanging Element  120  is on the top of the gauge and facilitates holding the gauge from the top of the frying pot. The Hanging Element  120  may be square, round or any other shape that will allow the gauge to be affixed to the top rim of the pot. The Hanging Element  120  may fit loosely or tightly and may attach or be attachable to the scale  140  or main body  100 . 
         [0022]    The scale  140  of the Turkey Oil Frying Gauge  180  indicates the level to which cooking oil will be placed. The scale  140  is headed with five (5) columns for five (5) turkey oil pot sizes or capacities. The turkey frying pot sizes are 26, 28, 30, 32 and 34 quart capacities. Under each column are numbers representing a range of sizes in pounds. The text, including numerals and symbols may be printed, etched, embossed, raised or indicated by any other means which is suitable for immersion in cooking oil in which uncooked poultry will be placed. 
         [0023]    Thus, in summary, the Turkey Oil Frying Gauge  180  is hung from the top rim of a turkey frying pot and frying oil is placed the level indicated for the weight of the turkey being cooked for the size pot being used and removed. The oil is heated by various means, of which a gas burner is most common. When the oil reaches optimum cooking temperature, the turkey is slowly introduced into the hot oil to submersion. Using the Turkey Oil Frying Gauge  180  will assure that when the gauge is correctly used to fill the pot with oil, which the oil will not overflow onto the cooking flames causing a hazardous condition and unnecessarily wasting of cooking oil. 
         [0024]    Referring to another alternate embodiment, as already mentioned above and as shown in  FIG. 2 , is one which is essentially operates the same as  FIG. 1 , except that it is inverted and supported at the bottom, rather than at the top.  FIG. 2  is the front elevation view of the gauge  310 . Main body  310  is supported by base  320  which holds main body  310  in a stable vertical position. Base  310  accepts main body  310  as countersunk into base  320 . Base  320  will be designed as wide as necessary to provide stability. 
         [0025]    Main body  310  comprises of Pot Diameters  330 , Turkey Weights  340  and is supported by Base  320 . Main Body  310  uses its shape to carry twelve selectable turkey frying pot diameters ( 330 ) at the base of main body  320 . Above each selectable Pot Diameter ( 330 ) are individually selectable Turkey Weights ( 340 ). The proprietary height of Main Body  310  along with proprietary elevation of selectable Turkey Weights  340  results in a physical height to fill a particular frying pot with oil. Main Body  310  may be constructed of any solid material. 
         [0026]    Pot Diameters  330  are located at the bottom of Main Body  310 . Pot Diameters  330  are selectable in inches and may be etched, printed, painted or otherwise marked Main Body  220 . 
         [0027]    Turkey Weights  340  are located on Main Body  310  above each of Pot Diameters  330 . Turkey Weights  340  range from 10 to 16 pounds and are located at proprietary heights as when selected, results in a physical height to fill a particular frying pot with oil. Text of Turkey Weights  340  may be etched, printed, painted or otherwise marked Main Body  310 . 
         [0028]    Place the Turkey Frying Oil Gauge in the bottom of the turkey frying pot and fill the pot with frying oil to the full height of the Turkey Frying Oil Gauge. Remove the gauge, heat the oil and fry turkey using conventional methods. 
         [0029]    Referring to another alternate embodiment having an additional ‘slider mechanism’ as illustrated in  FIG. 3 , Part A is the front elevation view of the gauge  220 . Main body  220  is supported by base  210  which holds main body  220  in a stable vertical position. Base  210  accepts base  220  as countersunk into base  210 . Base  210  will be designed as wide as necessary to provide stability. 
         [0030]    Main body  220  comprises of Pot Diameters  230 , Turkey Weights  240  and is supported by Base  210 . Main Body  220  uses its shape to carry twelve selectable turkey frying pot diameters ( 230 ) at the base of main body  220 . Above each selectable Pot Diameter ( 230 ) are individually selectable Turkey Weights ( 240 ). The proprietary height of Main Body  220  along with proprietary elevation of selectable Turkey Weights when used with Part B ( 250 ) results in a physical height to fill a particular frying pot with oil. Main Body  220  may be constructed of any solid material. 
         [0031]    Pot Diameters  230  are located at the base of Main Body  220 . Pot Diameters  230  are selectable from 11.00 inches to 13.75 inches and may be etched, printed, painted or otherwise marked Main Body  220 . 
         [0032]    Turkey Weights  240  are located on Main Body  220  above each of Pot Diameters  230 . Turkey Weights  240  range from 10 to 16 pounds and are located at proprietary heights as when selected and used with Part B ( 250 ), results in a physical height to fill a particular frying pot with oil. Text of Turkey Weights  240  may be etched, printed, painted or otherwise marked Main Body  220 . 
         [0033]    Gauge Extension  250  shown wholly as Part B is comprised of Turkey Weight Selection Window  260  and Indicator Arrow  270 . It is the intent of Gauge Extension  250  to fit snuggly over Part A, Main Body  220 . Gauge Extension  250  will be assembled onto Main Body  220  and brought down to the base of Main Body  220 . When in use, Indicator Arrow  270  will be pointed to Pot Diameter  230  and the Gauge Extension  250  slid outwardly to select the Turkey Weight  240  as viewed through the Turkey Weight Selection Window  270 . 
         [0034]    Turkey Weight Selection Window  260  on Gauge Extension  250  is used to select Turkey Weights  240  by being comprised of a space through the material of Gauge Extension  250 . Gauge Extension  250  is slid along Main Body  220  over Turkey Weights  240  until desired Turkey Weight is found through Turkey Weight Selection Window  260 . The shape of The Turkey Weight Selection Window may vary. 
         [0035]    Indicator Arrow  270  is located on Gauge Extension  250 , below and centered upon Turkey Weight Selection Window  260 . The intention of Indicator Arrow  270  will be to positively select and individual Pot Diameter. Indicator Arrow  270  may be etched, printed, painted or otherwise marked on Gauge Extension  250 . 
         [0036]    The Turkey Frying Oil Gauge is comprised of Part A and Part B, assembled and used as one devise. Gauge Extension  250  assembled onto Main Body  220  and brought down to the Base  210  of Main Body  220 . To use, point Indicator Arrow  270  to the Pot Diameter  230  for the turkey frying pot engaged in use. Slide Gauge Extension  250  outwardly along the selected Pot Diameter  230  to select an explicit Turkey Weight  240  as viewed through the Turkey Weight Selection Window  270 . Place the Turkey Frying Oil Gauge in the bottom of the turkey frying pot and fill the pot with frying oil to the full height of the Turkey Frying Oil Gauge. Remove the gauge, heat the oil and fry turkey using conventional methods. 
         [0037]    Since other modifications and changes varied to fit particular operating requirements and environments will be apparent to those skilled in the art, the invention is not considered limited to the examples chosen for purposes of disclosure, and covers all changes and modifications which do not constitute departures from the true spirit and scope of this invention: 
         [0038]    Having thus described the invention, what is desired to be protected by Letters Patent is presented in the subsequently appended claims.