If you’re planning on frying up a whole bird for Thanksgiving, this video from the Reactions YouTube channel will explain some of the major dos and don’ts, and the science behind it all.
- Do place your fryer on a stable, non-combustible surface that is at least 10 ft. away from any homes.
- Do monitor the fill level of the fryer. Too much oil will cause it to overflow and likely ignite when it reaches the heat source below.
- Do use a thermometer to monitor the heat of the oil. The oil should always stay below its smoke point.
- Don’t use frozen turkeys. Thaw them out completely beforehand and pat dry the bird so there is no excess moisture.
- Don’t pour water on the fire if the oil ignites. Keep a multi-purpose fire extinguisher on hand and be ready to use it.
Everybody knows that turkey frying is risky, so why do people still do it? Well, it comes down to speed, texture, and flavour. You can cook a whole bird in about an hour, and you’re left with super crispy skin and juicy meat. It might be worth the risk, but you should try to lower that risk as much as possible.