Eating turkey on Thanksgiving is a tradition that is as American as apple pie. In fact, the National Turkey Federation estimates that 88 percent of Americans eat this particular poultry on Thanksgiving. In 2008 that one-day consumption added up to more than 690 million pounds, based on an average turkey weight of 15 pounds.
In recent years, deep-frying has become an increasingly popular way to cook this holiday bird because the process creates tender, juicy meat enveloped in a crisp outer skin. But there is a downside to the deep-frying method - the increased potential for fire or injury.
The combination of extremely hot oil, a large item to fry, outdoor conditions and turkey-frying inexperience pose dangers including:
•· The Spillover Effect: Many units easily tip over, spilling the hot oil within the cooking pot. If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire to engulf the entire unit. Additionally, partially frozen turkeys placed into the fryer can cause a spillover effect.
•· Combustion: With no thermostat controls, fryer units also have the potential to overheat the oil to the point of combustion.
•· Burns: The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards.
Given the added dangers, I recommend all soon-to-be turkey chefs carefully consider the risks associated with deep frying. Unlike Homer Simpson, don't compromise your safety and the safety of those you love just to achieve a better tasting turkey.
Should the deep-frying still become the cooking method of choice, we recommend that backyard chefs closely adhere to the U.S. Consumer Product Safety Commission's safety guidelines for frying turkeys:
•· Keep fryer in full view while burner is on.
•· Place fryer in an open area away from all walls, fences, or other structures.
•· Never use a fryer in, on, or under a garage, breezeway, carport, porch, or any structure that can catch fire.
•· Raise and lower food slowly to reduce splatter and avoid burns.
•· Cover your bare skin when adding or removing food.
•· Check the oil temperature frequently.
•· If oil begins to smoke, immediately turn gas supply off.
•· If a fire occurs, immediately call 911. Do not attempt to extinguish fire with water.
For more information on this or any other safety tips, give us a call at 864-268-9580. We want you to have a Safe & Happy Thanksgiving and hope no turkey will stand in your way.
My husband made a fried turkey one year. All I can say is I'm glad we had a backup in the oven. His was beautiful...but was kinda like the turkey in Christmas Vacation that turned to dust when Chevy Chase cut into it. We'll try it again...maybe with a chicken.
An alternative is always the tofurkey! (Tofu version of a turkey)
-Doug
Shannon,
Our close friend went to a large family reunion in Colorado for Thanksgiving. He told me they tried to fry a turkey and grill another. He said it was like from a Chevy Chase movie. everything went wrong. The fried turkey was rare in the middle and overly crispy on the outside. The turkey on the BBQ took a lot longer to cook and needless to say, everyone started getting hungry, cranky, and drunk by the time they were ready to sit down to eat late that night. Not a pretty picture....hahaha!
Shannon,
There are just some things that i shouldn't try and as easy as you make this sound I would be the one to burn down the neighborhood.
Standing on the sidelines with my beer :)
Be afraid, be very afraid. I dunno', a Thanksgiving with family, a few holiday cocktails and hot oil. Not pretty.