Why Deep Fried Turkeys Explode (7 Crucial Ways to Avoid It)

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Deep-fried turkey is a holiday staple, but it’s not always a safe one. Despite the deliciousness of it all, deep-fried turkeys can explode while they’re being cooked and that can be dangerous.

In this article, we’ll talk about what causes deep-fried turkeys to explode, and how you can avoid it.

Key takeaways

Deep-fried turkeys can explode due to density differences between hot oil and water inside the turkey, and the high temperature of the oil.
To avoid explosions, thaw and dry the turkey, avoid overfilling the pot with oil, lower the turkey slowly into the oil, never leave the equipment unattended, and have a fire extinguisher nearby.
Follow safety tips: choose an outdoor location, thaw and dry the turkey, use a turkey fryer, measure and heat the oil correctly, maintain a safe distance, dress appropriately, use a meat thermometer, cook in small batches, and be prepared for emergencies.
Dangers of deep frying a turkey include oil fires and splatters due to high temperatures, improper thawing, overfilling the fryer, and leaving it unattended.
Best oils for deep frying a turkey include peanut oil, canola oil, safflower oil, and sunflower oil, as they have high smoke points, neutral flavors, and good heat conductivity.

What causes deep fried turkeys to explode?

One reason is because of the difference in density between oil and water. When you deep fry a turkey, the water in the turkey interacts with the hot oil, causing density differences that can lead to an explosion.

Another reason why deep fried turkeys can explode is because of the high temperature of the oil.

The high temperature of the oil causes the bird to cook from the inside out. The internal heat can’t escape causing a lot of pressure to build inside the bird and eventually explodes.

If you are considering deep frying a turkey, be sure to thaw and dry it first. This will help to prevent an explosion.

Explosions can also occur when hot oil drips out of the pot and into the flames of the burner.

Avoid overfilling the pot with too much oil and keep in mind that when you put the turkey in, you will be pushing oil out. If you’ve put too much oil into your pot then then this might cause a spill.

How can you avoid making your deep fried turkey explode?

1. Choose your oil wisely

The type of oil you use for deep frying turkey is important.

Some recipes recommend using peanut or canola oil, but any neutral-tasting oil will work well. It’s important to use enough oil to cover the turkey completely.

This will help ensure that the turkey doesn’t stick to the pot and that it cooks evenly.

Also, using oil that’s not made to handle the extreme temperatures of deep frying can end up burning.

2. Heat your oil to the right temperature

When frying meat, it’s important to heat the oil to a specific temperature in order to avoid an explosion.

Oil should be heated to a temperature of 375 degrees Fahrenheit.

To avoid explosions, it is important to defrost your turkey thoroughly and blot it dry before cooking it.

When frying a turkey, always follow the instructions in the manual and be aware of the dangers associated with cooking with hot oil.

Keep a fire extinguisher nearby and never leave the frying equipment unattended.

3. Use the right size turkey

Make sure that the turkey fits in your deep fryer. The best way to do this is to measure the diameter of the basket for your deep fryer.

You should be able to fit at least 1 inch between the turkey and the sides of your cooker.

If you’re using a basket to put your turkey in, make sure that there’s enough room around the perimeter of the basket so that hot oil doesn’t splash out and burn everyone around it.

You should also have at least 1 inch between any part of the turkey and side of your pot or pan.

4. Don’t overfill your pot

When deep frying a turkey, it is important to avoid overfilling your pot.

If you overfill your pot, the oil will spill and you’ll have a mess to clean up.

What’s worst is that if that oil spill makes contact with the fire from your burner, then it’ll likely set off a explosion and fire.

Put enough oil into the pot to cover the turkey but not overflow it out of the pot. Also, make sure you account for the heat that may cause the oil to rise and boil over.

5. Lower your turkey slowly

The best way to avoid an explosion when deep frying a turkey is to lower the turkey slowly into the hot oil.

Make sure the oil is at 350 or 375 degrees Fahrenheit before adding the turkey, and turn off the flame before lowering the bird into the fryer.

This will remove any open flames and prevent any accidental spillage from making contact with the fire and causing an explosion.

Use a turkey hook to lower it gently into the oil, being careful not to splash any hot oil.

Once the turkey is in the fryer, restart the flame and replace the thermometer.

Cook for 3-4 minutes per pound, then check temperature with a meat probe thermometer.

Let rest for 20 minutes before slicing and serving.

6. Don’t leave your turkey unattended

Deep frying a turkey is a dangerous process that can easily lead to accidents.

The oil can get too hot and cause the turkey to catch fire. If the turkey is not carefully monitored, it can quickly become overcooked and dry.

It is important to follow all safety instructions when deep frying a turkey, and to never leave the turkey unattended while it is cooking.

7. Use a meat thermometer

It is important to use a meat thermometer when deep frying a turkey to avoid an exploding turkey.

The skin will turn a golden color long before the interior is done, so don’t rely on your eyes!

The turkey’s internal temperature should reach 165-170 degrees Fahrenheit in white meat, and 175-180 degrees for dark meat.

Also, make sure the meat thermometer is approved for deep frying. Some models may not be designed to be dipped in oil.

Follow these basic steps to fry a turkey safely: prepare carefully, take your time, and be aware of potential accidents.

Safety tips for deep frying a turkey

Choose the right location: Set up your turkey fryer outdoors on a flat, stable surface that is well away from any buildings, trees, or other flammable objects. Remember to never use a fryer indoors or in an enclosed space as it can pose a significant fire hazard.
Thaw the turkey completely: Ensure that your turkey is completely thawed before frying. Thawing should be done in the refrigerator and can take up to 24 hours for every 4-5 pounds of turkey. Remove any ice or water from the turkey and pat it dry with paper towels to prevent oil splatters and flare-ups during frying.
Use a fryer designed for turkeys: It’s crucial to use a deep fryer specifically designed for frying turkeys. These fryers are built with safety features such as sturdy construction, a built-in thermometer, and a secure lid. Follow the manufacturer’s instructions for assembly and usage to ensure safe and effective frying.
Measure the oil correctly: Before adding the turkey, determine the right amount of oil needed by placing the turkey in the empty fryer and filling it with water until the turkey is fully submerged. Remove the turkey and mark the water level to know how much oil to add. Dry the fryer completely before pouring in the oil, as any water or moisture can cause oil splatters and potentially start a fire.
Heat the oil gradually: Gradually heat the oil to the recommended temperature, typically between 325°F (163°C) and 375°F (191°C), depending on your recipe. Use a reliable thermometer to monitor the oil temperature throughout the cooking process. Heating the oil too quickly or allowing it to exceed the recommended temperature can result in dangerous oil splatters and potential fires.
Maintain a safe distance: When lowering the turkey into the hot oil, use a long, sturdy utensil such as a hook or turkey lifter to keep your hands and arms a safe distance away from the hot oil. Stand back from the fryer to prevent any accidental splatters, and never lean over the fryer while it’s in operation.
Stay vigilant: It’s vital to never leave the fryer unattended while it’s in use. Hot oil can reach extremely high temperatures and can lead to fires if left alone. Stay near the fryer, keep a close eye on the cooking process, and have a fire extinguisher rated for oil fires within reach at all times.
Dress appropriately: Protect yourself by wearing suitable attire such as heavy-duty oven mitts, long sleeves, and safety goggles to shield against potential oil splatters. Avoid loose clothing or dangling accessories that could catch fire or get caught in the fryer. Safety should be a priority when it comes to personal attire during the frying process.
Cook in small batches: If you plan to fry multiple turkeys, cook them one at a time and allow the oil to return to the desired temperature between each batch. Overcrowding the fryer with too many turkeys can lower the oil temperature, resulting in uneven cooking and potentially unsafe conditions. Patience and careful planning will ensure each turkey cooks properly.
Be prepared for emergencies: It’s essential to be prepared for any emergencies that may arise. Keep a fire extinguisher rated for oil fires nearby and know how to operate it correctly. In case of a fire, remember to never use water, as it can intensify the flames. Instead, use a fire extinguisher or cover the flames with a metal lid or baking sheet to smother the fire. Being prepared and knowing how to handle emergencies will help you stay calm and take appropriate action when needed.

What are the dangers of deep frying a turkey?

Deep frying a turkey can pose several dangers if not done correctly.

The primary risk is the potential for oil fires and splatters due to the high temperatures involved.

If the turkey is not properly thawed or if there is any moisture on or inside it, adding it to hot oil can cause violent oil splatters and flare-ups, leading to burns or even a fire.

Also, overfilling the fryer with oil, using an unsuitable fryer or location, and leaving the fryer unattended can increase the risk of accidents and injuries.

What is the best oil for deep frying a turkey?

The best oil for deep frying a turkey is one that has a high smoke point, neutral flavor, and good heat conductivity. Here are a few popular options:

Peanut oil: Peanut oil is widely regarded as one of the best oils for deep frying turkey. It has a high smoke point, around 450°F (232°C), which makes it suitable for the high temperatures required for frying. Peanut oil also imparts a pleasant flavor to the turkey and helps to achieve a crispy and golden exterior.
Canola oil: Canola oil is another excellent choice for deep frying turkey. It has a high smoke point, typically around 400°F (204°C), and a mild flavor that won’t overpower the taste of the turkey. Canola oil is also lower in saturated fat compared to some other options, making it a slightly healthier choice.
Safflower oil: Safflower oil is a versatile oil with a high smoke point, usually around 450°F (232°C), making it suitable for deep frying. It has a light flavor that won’t interfere with the taste of the turkey. Safflower oil is also relatively low in saturated fat, making it a healthier option.
Sunflower oil: Sunflower oil is another oil with a high smoke point, typically around 440°F (227°C). It has a neutral flavor profile that won’t overpower the turkey’s natural taste. Sunflower oil is also low in saturated fat, making it a healthier alternative.

Common mistakes people make when deep frying a turkey?

Improper turkey thawing: Failing to completely thaw the turkey before frying is a significant mistake. If the turkey is not fully thawed, ice or water can mix with the hot oil, causing it to splatter and potentially result in dangerous flare-ups. Ensure that the turkey is thoroughly thawed and dried before placing it in the fryer.
Overfilling the fryer with oil: Overfilling the fryer with oil is a common mistake that can lead to oil spills and fires. To determine the right amount of oil, use the water displacement method by placing the turkey in the empty fryer, filling it with water until the turkey is fully submerged, and then marking the water level. Pour out the water, dry the fryer, and add the appropriate amount of oil to prevent overflow.
Heating the oil too quickly: Rapidly heating the oil can be dangerous and result in excessive oil splatters. It’s crucial to heat the oil gradually to the recommended temperature. Monitor the oil temperature using a thermometer and adjust the heat source accordingly. Slow and steady heating will help ensure a safe frying process.
Not monitoring the oil temperature: Failing to monitor the oil temperature throughout the cooking process is a common mistake. If the oil gets too hot, it can lead to oil fires and burnt turkey. Use a reliable thermometer to regularly check the oil temperature and make necessary adjustments to maintain the recommended frying temperature.
Dropping the turkey into the fryer too quickly: Placing the turkey into the hot oil too quickly can cause a sudden surge in oil splatters. Use a long utensil, such as a hook or turkey lifter, to lower the turkey slowly and carefully into the fryer. This gradual approach reduces the risk of hot oil splattering and potentially causing burns.
Leaving the fryer unattended: Neglecting to supervise the fryer while it’s in operation is a significant safety oversight. Hot oil can quickly reach high temperatures and pose a fire hazard. It’s essential to stay near the fryer at all times and never leave it unattended. Being attentive allows you to respond quickly to any potential issues or emergencies that may arise.

What should you do if you spill hot oil?

If you spill hot oil, it’s essential to act quickly and calmly.

First, turn off the heat source to prevent further heating.

Avoid stepping or walking on the spilled oil to minimize the risk of slipping or spreading the oil further.

If there is a fire or flames, do not attempt to extinguish it with water; instead, use a fire extinguisher specifically designed for oil fires or cover the flames with a metal lid or baking sheet to smother them.

Immediately move away from the area and assess the situation for any potential injuries. If someone has been burned, seek medical attention right away.

Clean up the spill cautiously, using absorbent materials like paper towels or cat litter to soak up the oil, and dispose of them safely in a non-flammable container.

Properly clean the affected area to remove any oil residue, taking care to prevent slipping hazards.

What should you do if your turkey fryer catches on fire?

Don’t panic: Stay calm and maintain a clear mindset. Panic can hinder your ability to respond effectively.
Turn off the heat source: If it’s safe to do so, turn off the fryer or the heat source immediately. This will help prevent further fueling of the fire.
Never use water: Do not attempt to extinguish an oil fire with water. Water can cause the flames to spread and intensify. It’s essential to avoid using water at all costs.
Use a fire extinguisher: If you have a fire extinguisher rated for oil fires (Class K or ABC), aim it at the base of the flames and discharge the extinguisher according to its instructions. Use a sweeping motion to smother the fire.
Cover the flames: If you don’t have a fire extinguisher, or the fire is small and manageable, you can attempt to suffocate the flames by covering the fryer with a metal lid or a baking sheet. Avoid using glass or ceramic lids as they may shatter due to the intense heat.
Call emergency services: Even if you manage to extinguish the fire, it’s advisable to call the fire department to ensure the situation is under control and for any necessary assistance.
Evacuate if necessary: If the fire is out of control, spreading rapidly, or you are unable to extinguish it safely, evacuate everyone from the area and call emergency services. Do not put yourself or others at risk by trying to fight a large or uncontrollable fire.

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