Dangers of Frying a Turkey | Cosumnes CSD (2024)

FAQs

How safe is frying a turkey? ›

Turkey Deep Fat Fryer

The Cosumnes Fire Department warns that cooking with deep fat turkey fryers can be very dangerous as they have a high risk of tipping over, overheating, spilling hot oil, and could lead to fires, burns, or other injuries. If a turkey fryer fire occurs, call 911 immediately.

Keep children and pets away from the fryer to prevent tipping, even after the turkey is done. The oil is dangerously hot for hours. Use your safety tools: Oven mitts, gloves, and safety goggles. Stand upwind of the propane tank and fryer so heat blows away from you.

According to a story published by The Atlantic, more than a third of the fires start in a garage or patio. Each year, fire departments respond to more than 1,000 fires related to deep fryers. Those fires cause serious burn injuries and more than $15 million in property damage.

According to the National Fire Protection Association (NFPA), an estimated five deaths, 60 injuries, and over $15 million of damage occurs yearly due to turkey fryer fires.

The oil may be stored in the refrigerator for several months or until signs of deterioration begin. Cover the oil and refrigerate it to prevent it from becoming rancid. According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin.

Because skin is a major source of fat in the turkey, nutrition and health experts recommend removing poultry skin before eating. “Even cooking your turkey in a turkey fryer or roaster that doesn't use oil won't conserve calories and fat if you eat the skin,” Reames says.

A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

Resting Time for Deep Fried Turkey

We recommend putting it on a rimmed baking sheet fitted with a wire rack to let the excess oil drain off. Let it rest for at least 20 minutes before carving, because resting it will keep it juicy and moist.

Cook Turkey Thoroughly

Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times depend on the weight of the turkey and whether it is stuffed. Use a food thermometer to make sure the turkey has reached a safe minimum internal temperature of 165°F (74°C).

Make sure your turkey is fully thawed without frost on it before you fry it. Without thermostat controls, deep fryers can overheat oil to the point of starting a fire. If your turkey fryer does not have a thermostat, use a kitchen thermometer that attaches to the side of the pot.

What causes a turkey fryer to catch fire? ›

Most turkey fryers do not have an automatic thermostat control. Because of this, the oil can overheat to the point of combustion and cause a fire.

Oil may hit the burner/flames causing a fire to engulf the entire unit. Partially frozen turkeys placed into the fryer can cause a spillover effect. This too, may result in an extensive fire. With no thermostat controls, the units also have the potential to overheat the oil to the point of combustion.

The lid and handles can get extremely hot and cause severe burns. Because fryers are designed for the outdoors (don't even think about deep-frying a turkey inside), it's exposed to the elements—rain or snow falling into the oil can create splatter and excruciatingly hot steam.

Never attempt to deep fry a frozen turkey.

Ice or water that mixes into the hot oil can cause flare-ups. Follow directions on the label to assure the turkey has been properly defrosted and is completely dry, prior to placing in the fryer.

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.

An indoor deep fryer is a great means of frying a turkey without having to set up outside. Check that your indoor turkey fryer is large enough to accommodate your bird. Add cooking oil to the fryer to just below the maximum fill line. Leave a bit of room for the oil to raise once the turkey is submerged.

The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross. There are other, more practical, reasons to deep-fry your turkey. Unless you have a double oven, roasting a turkey takes up way too much oven space.