![]() Put the turkey in the frying pot, then fill the vessel with water up to a safe level. Water can then be used as a simple way to check for the proper oil level. Check the inside and outside of the turkey for ice crystals to ensure it’s defrosted all the way through. The first step is to properly defrost the turkey, which usually takes at least 24 hours in the refrigerator per 5 pounds of meat. Thankfully, these issues are similarly easy to avoid with the proper forward planning. It’s a simple fact that letting excess ice or water come into contact with hot liquids above 212☏ often leads to disaster. It’s similar to the way molten aluminium reacts poorly with water and leads to dangerous foundry explosions, albeit without the chemical reactions that happen in the aluminium case. Oil can be seen flying out of the pot thanks to the steam generated by the frozen turkey. The hot aerosolized oil typically catches fire, either from the burner itself or simply the hot surfaces in the vicinity, and quickly creates a huge fireball. This can easily cause severe burns by itself, but the presence of a gas burner only increases the danger. The steam rapidly expands, creating bubbles and quickly throwing hot foaming oil all over the place. The ice on the frozen turkey quickly turns to steam when it comes into contact with the hot oil. The second major cause of turkey fires is from attempting to deep fry a frozen turkey. To avoid this, it’s important to account for the volume of the turkey before dropping it in the pot, to avoid starting a conflagration. It’s a beginner’s mistake, but one that happens all too often. A pot filled to the brim will thus overflow the second the turkey enters the pot, with hot oil streaming down the sides of the cooking vessel directly towards the gas burner below. Lowering a turkey into oil will necessarily displace that oil. It all sounds fairly straight forward, but there are two ways that this often goes wrong, leading to leaping flames and calls to the fire department. Overfilling the deep fryer is a great way to start a big fire on Thanksgiving. Ideally, this should be done in a backyard, away from structures, to provide good ventilation and plenty of room in the case something does go wrong. Ropes and pulleys are often used to lower the turkey into the pot to avoid getting one’s hands near the hot oil. The typical setup for deep frying a turkey involves lowering the bird into a big pot full of oil sitting on a gas burner. Let’s talk the science behind November turkey fires, and hopefully avoid a turkeyferno. They’re not wrong… if things get out of hand you can end up burning down your house, if not your entire street. Local TV stations everywhere spend this week warning about turkey frying. One of the most popular ways to cook the bird is by deep frying it in oil. Tomorrow is Thanksgiving and that means Americans across the United States will be cooking up a turkey feast.
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