The Dangers of Deep Frying a Frozen Turkey and How to Do It Safely
As Thanksgiving approaches deep frying a turkey is a popular cooking method for getting a moist delicious bird on the table fast. But attempting to deep fry a frozen or even partially frozen turkey comes with serious risks of explosion, fire and severe burns. This article explores the physics behind why it’s so hazardous to deep fry a frozen turkey, signs of potential danger, plus tips for safely thawing and cooking your bird.
The Physics of Deep Frying a Frozen Turkey
Dropping a frozen turkey into a vat of 350°F oil is a recipe for disaster. Here’s why:
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The frozen turkey is denser than the hot oil, so it will sink once submerged.
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Contact with the hot oil causes any ice crystals to immediately start melting.
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The melted ice turns to water which sinks deeper into the oil as it melts.
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This water is now surrounded by very hot oil, so it starts boiling instantly.
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The rapidly expanding water vapor has nowhere to go but up, pushing hot oil up and over the pot.
Even a partially frozen turkey can lead to the same chain reaction. Any amount of internal ice touching the hot oil is enough to cause boiling water vapor to explode out of the turkey under the surface.
Dangers of Deep Frying a Frozen Turkey
When hot oil overflows as a frozen turkey is submerged, the consequences can be catastrophic:
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Spilled oil catches fire explosively when contacting the propane flame or electric heating element under the fryer. This can lead to an uncontrollable fire.
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The overflowing oil itself can ignite, engulfing the entire fryer setup in flames.
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A blast of hot oil to the face or body can cause disfiguring burns and blindness.
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Fires started while deep frying turkeys can spread quickly to the home, trees and surroundings.
Many deep fried turkey disasters happen right out in the open because people don’t realize the oil will displace so violently from vaporized ice crystals. Don’t take chances with a frozen or partially frozen bird.
Signs Your Turkey is Still Frozen
A turkey that still contains any ice should never be submerged for deep frying. Here are some signs your turkey is not fully thawed:
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Visible ice crystals on the surface or cavity when you remove it from packaging.
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The turkey feels very firm and solid when pressed; thawed meat will be more pliable.
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Inserting a utensil into flesh meets resistance from ice.
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Running water inside the cavity does not flow freely indicating blockages from ice.
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Ice is felt inside the cavity when hand is inserted to feel around.
Even if a turkey looks thawed outside, residual ice inside will be released into the hot oil with the same hazardous results. When in doubt, keep thawing longer until completely thawed.
Thawing Your Turkey Safely
To allow time for safe thawing, planning ahead is key:
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Allow 24 hours of thawing for every 4-5 lbs of turkey weight.
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Keep the wrapped turkey on a tray to catch drips, and place in the refrigerator.
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Leave space around the turkey for air flow to maximize thawing.
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Change any soaked wrapping and flip the turkey occasionally to thaw evenly.
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Cook turkey immediately after it is fully thawed. Do not refreeze.
Quick thawing methods like cold water immersion risk foodborne illnesses. Room temp thawing also allows bacteria growth. Refrigerator thawing is slow but safe.
Tips for Safe Deep Fried Turkey
Once your turkey is fully thawed, follow these tips for secure deep frying:
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Use an outdoor propane cooker, not a pot on an indoor stove.
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Place fryer on concrete away from wooden decks, garages, trees or brush.
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Have a fire extinguisher on hand and watch the fryer at all times.
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Do not overfill the fryer pot with oil to prevent boil overs.
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Slowly lower the turkey into the oil using rigging, not your bare hands.
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Wear long sleeves, pants, oven mitts and safety goggles for protection.
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Monitor oil temp and adjust heat to maintain a steady 350°F.
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Cooking time is around 3-4 minutes per pound.
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Remove cooked turkey slowly and let rest before carving.
With proper thawing and safety preparations, deep fried turkey can be a delicious part of your holiday feast. But never take shortcuts with a frozen bird. Follow these tips for crispy golden turkey without the flare ups!
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Every fall, millions of dollars of damage, trips to the ER and even deaths result from attempts to deep-fry turkeys. The vast majority of these accidents happen because people put frozen turkeys into boiling oil. If you are considering deep-frying this year, do not forget to thaw and dry your turkey before placing it in the pot. Failure to do so may lead to an explosive disaster.
What is so dangerous about putting even a partially frozen turkey in a deep-fryer?
I am a chemist who studies plant, fungal and animal compounds and have a love of food chemistry. 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.
Density is how much an object weighs given a specific volume. For example, imagine you held an ice cube in one hand and a marshmallow in the other. While they are roughly the same size, the ice cube is heavier: It is more dense.
The first important density difference when it comes to frying is that water is more dense than oil. This has to do with how tightly the molecules of each substance pack together and how heavy the atoms are that make up each liquid.
Water molecules are small and pack tightly together. Oil molecules are much larger and don’t pack together as well by comparison. Additionally, water is composed of oxygen and hydrogen atoms, while oils are predominantly carbon and hydrogen. Oxygen is heavier than carbon. This means that, for example, one cup of water has more atoms than one cup of oil, and those individuals atoms are heavier. This is why oil floats on top of water. It is less dense.
While different materials have different densities, liquids, solids and gases of a single material can have different densities as well. You observe this every time you place an ice cube in a glass of water: The ice floats to the top because it is less dense than water.
When water absorbs heat, it changes to its gas phase, steam. Steam occupies 1,700 times the volume as the same number of liquid water molecules. You observe this effect when you boil water in a tea kettle. The force of expanding gas pushes steam out of the kettle through the whistle, causing the squealing noise.
Orange County firefighters demonstrate the fiery outcome of adding a frozen turkey to a deep fryer
FAQ
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