As Thanksgiving approaches, many people consider deep frying a turkey for a fast, juicy and crispy bird. However, it’s an extremely dangerous idea to put a frozen turkey into a deep fryer. Attempting to deep fry a frozen turkey can lead to explosive disasters and injuries. In this article, I’ll explain why you should never, ever drop a frozen turkey into a deep fryer, share cringe-worthy stories of deep fried frozen turkey fails, and provide tips on how to safely fry a thawed, dried turkey.
The Dangers of Frying a Frozen Turkey
It may seem convenient to toss a frozen turkey right into the hot oil. But this is incredibly unsafe for a few key reasons:
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The ice crystals and moisture in a frozen turkey can cause hot oil to violently explode when making contact This can lead to severe burns
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A frozen turkey doesn’t cook evenly in hot oil. The outer surfaces burn while the inside remains raw and frozen.
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The dense frozen turkey exposed to scorching oil leads to flare ups and fires as it ignites.
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Clogged injector holes from ice can cause hot oil leaks and ignition upon contact.
Simply put plunging any kind of frozen meat into a deep fryer is extremely hazardous. Only fry thawed dried turkeys to avoid danger.
Cringeworthy Frozen Turkey Frying Fails
To demonstrate why frozen turkeys and deep fryers are a dangerous combo, let’s look at some epic frozen turkey frying fails that have occurred:
Explosive Hot Oil Eruptions
Video footage of frozen turkeys being lowered into fryers shows the hot oil violently erupting 5-10 feet into the air. The contact between ice crystals and 350°F oil causes explosive bubbling and steaming as the ice melts rapidly.
Massive Grass Fires
Amateur cooks who put partially frozen or damp turkeys into fryers have managed to ignite huge grass fires in their yards as overflowing oil makes contact with the propane flame and ignites rapidly.
Burnt Exteriors, Raw Centers
The extreme heat of the oil only penetrates the outermost layers of a frozen turkey, charring the exterior while leaving the inside completely raw and frozen.
Damaged Equipment
The moisture released from frozen turkeys often causes hot oil to bubble over and overflow the fryer, damaging nearby equipment, patios, siding and more.
After seeing these cringe-worthy fails, it’s clear that deep frying frozen poultry is a recipe for disaster.
Tips for Safely Frying a Thawed Turkey
Here are some tips for successfully deep frying a turkey safely:
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Completely thaw the turkey in the fridge 1 day per 4-5 lbs.
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Pat the turkey dry thoroughly before frying – any moisture causes spattering.
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Use a thermometer and maintain oil at 350-375°F for even cooking.
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Monitor oil levels and gently lower turkey to prevent overflow.
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Inject oils instead of wet marinades for moisture without added water content.
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Cook approximately 3-4 minutes per 1 lb to reach 165°F breast and 180°F thighs.
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Check internal temps with a meat thermometer for doneness.
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Allow cooked turkey to drain 15-20 minutes before carving for optimal crispness.
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Have an extinguisher on hand in case of oil igniting.
With proper thawing, drying, and oil temperature, you can successfully deep fry a turkey outdoors. But never sacrifice safety by putting a frozen bird into the hot oil.
Delicious Fried Turkey Alternatives
If deep frying seems too difficult or dangerous, consider these tasty alternatives:
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Oven roast a well-seasoned turkey for crispy, golden brown skin.
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Impart incredible smoky flavor by slowly smoking the turkey.
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Get crispy skin and juicy meat by indirect grilling.
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Air fry turkey pieces or a small whole turkey for crispy results without oil.
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Spatchcock or butterfly the turkey so it cooks fast and evenly.
Don’t risk ruined holidays and viral cooking disasters. Follow proper turkey thawing and frying methods for a safe, mouthwatering fried feast. Never put a frozen bird in hot oil!
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Every fall, millions of dollars of damage, trips to the ER and even deaths result from attempts to deep-fry turkeys. The vast majority of these accidents happen because people put frozen turkeys into boiling oil. If you are considering deep-frying this year, do not forget to thaw and dry your turkey before placing it in the pot. Failure to do so may lead to an explosive disaster.
What is so dangerous about putting even a partially frozen turkey in a deep-fryer?
I am a chemist who studies plant, fungal and animal compounds and have a love of food chemistry. The reason frozen turkeys explode, at its core, has to do with differences in density. There is a difference in density between oil and water and differences in the density of water between its solid, liquid and gas states. When these density differences interact in just the right way, you get an explosion.
Density is how much an object weighs given a specific volume. For example, imagine you held an ice cube in one hand and a marshmallow in the other. While they are roughly the same size, the ice cube is heavier: It is more dense.
The first important density difference when it comes to frying is that water is more dense than oil. This has to do with how tightly the molecules of each substance pack together and how heavy the atoms are that make up each liquid.
Water molecules are small and pack tightly together. Oil molecules are much larger and don’t pack together as well by comparison. Additionally, water is composed of oxygen and hydrogen atoms, while oils are predominantly carbon and hydrogen. Oxygen is heavier than carbon. This means that, for example, one cup of water has more atoms than one cup of oil, and those individuals atoms are heavier. This is why oil floats on top of water. It is less dense.
While different materials have different densities, liquids, solids and gases of a single material can have different densities as well. You observe this every time you place an ice cube in a glass of water: The ice floats to the top because it is less dense than water.
When water absorbs heat, it changes to its gas phase, steam. Steam occupies 1,700 times the volume as the same number of liquid water molecules. You observe this effect when you boil water in a tea kettle. The force of expanding gas pushes steam out of the kettle through the whistle, causing the squealing noise.
Orange County firefighters demonstrate the fiery outcome of adding a frozen turkey to a deep fryer
FAQ
Does a turkey need to be thawed before frying?
What happens if you put a frozen turkey in hot oil?
Is it better to deep fry frozen or thawed?
Can You Thaw a frozen turkey before frying?
Thaw the turkey in the refrigerator in a pan or lined empty refrigerator drawer to catch any moisture. The turkey must be completely thawed to prevent the oil from boiling over during frying. A frozen turkey needs about 24 hours thawing time for every 5 pounds of turkey. 2 to 3 days before frying, dry brine the turkey.
Can you deep fry a frozen turkey?
The vast majority of these accidents happen because people put frozen turkeys into boiling oil. If you are considering deep-frying this year, do not forget to thaw and dry your turkey before placing it in the pot. Failure to do so may lead to an explosive disaster. What is so dangerous about putting even a partially frozen turkey in a deep-fryer?
How do you Dry a Turkey before frying?
After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.
How long does a frozen turkey take to cook?
When cooking a frozen turkey, no part of the turkey is within the temperature danger zone for longer than is safe, even though the total cooking time is longer. The meat cooks through as it thaws and reaches that safe temperature within those two hours. How Much Longer Does a Frozen Turkey Take to Roast?
Can you cook a frozen turkey in the oven?
Obviously, with the turkey frozen solid, you won’t be able to pull the bag of giblets out of the cavity. Don’t worry about it right now. Set the turkey on the rack and put it in the oven. Do not open the door of the oven for two hours. After two hours, you should be able to work your meat thermometer into the deepest part of the thigh.
Can you fry a Turkey this year?
For anyone planning to fry a turkey this year, the CPSC says that if you make any of the mistakes below, you run the risk of burning down the house: Use your fryer on a porch, in a garage, or next to your house. It’s also crucial to carefully read and follow the instructions that come with your fryer, the CPSC says.