Deep-frying a Thanksgiving turkey has been a popular Southern tradition for decades and has gained widespread popularity in recent years – and if you’ve ever had a deep-fried turkey, it’s no surprise. The crispy, golden-brown skin combined with the savory, moist meat makes a Thanksgiving Day meal you won’t soon forget.
However, if not done correctly, this cooking method can create an equally unforgettable disaster resulting in property damage and burn injuries. This article will delve into the dangers of deep-frying turkeys, examine the associated risks, and discuss some southern-style safety tips for turkey frying.
Deep frying turkey has become a popular cooking method for Thanksgiving and other holidays. However, this cooking technique also poses significant fire risks if not done carefully. In this article, we’ll explore why deep frying turkey can easily cause dangerous fires.
High Oil Temperatures
One of the main reasons deep frying turkey can spark fires is the extremely high temperature of the cooking oil, which is typically heated to 350-400°F. This is far above the smoke point and flash point of common cooking oils. If the oil overheats beyond its smoke point, it will begin smoking, releasing flammable oil vapors. If the oil temperature continues climbing to the flash point the vapors can ignite causing the oil to erupt into flames.
The high temperature also leads to rapid vaporization if any moisture makes contact with the oil Frozen or partially thawed turkeys contain ice crystals and water that can instantly vaporize when hitting the hot oil. This rapid phase change creates enormous pressure that can blast hot oil out of the pot
Overfilling the Fryer
Another common mistake is overfilling the fryer with too much oil The fryer should only be filled with oil to the level needed to submerge the turkey Any extra oil beyond that level risks boiling over when the turkey is inserted, This overflow of burning hot oil can ignite on its own or by contacting the gas burner below, Just an inch of excess oil can make the difference between safety and overflow,
Lowering Frozen Turkey Into Oil
As mentioned above, lowered frozen or partly frozen turkeys into hot oil leads to explosive results. The frozen water inside the turkey rapidly turns to steam, expanding over 1,700 times in volume. This instantly creates enormous pressure that forces the hot oil to erupt out of the pot. The spurting hot oil can then ignite into tall jets of flames.
Even small ice crystals or pockets of water can cause hot oil to bubble up dangerously. Be sure your turkey is completely thawed before frying.
Unattended Fryers
Leaving an active turkey fryer unattended is asking for disaster. The oil temperature needs to be constantly monitored and controlled. If left alone, the oil can overheat past its smoke point and combust. If there are any equipment malfunctions or issues, no one will be present to intervene. It only takes a few minutes for a neglected fryer to turn into a fireball.
Under filtered Oil
Reusing old cooking oil without filtering out food debris is another way deep fryers can spark fires. Food particles left in the oil can burn, turning into flammable carbon flecks. These burnt bits combined with hot oil are highly combustible. Always filter your used oil thoroughly before reuse.
Setting Up Too Close to Home
Many beginner mistakes come from setting up the turkey fryer too close to your house. The fryer needs ample space in case of oil spills, boil overs or other accidents. Set your fryer up outdoors at least 10 feet from structures, trees and other flammable items. Never fry a turkey in garages, on wooden decks, or under eaves.
Bypassing Safety Features
Make sure to use a properly designed turkey fryer with necessary safety features. Commercial turkey fryers have lid clamps, temperature controls, sturdy bases and other attributes. Jury-rigged pots or cauldrons are unsafe substitutes prone to tipping and oil sloshing. Don’t override or ignore any of the turkey fryer’s built-in safety mechanisms.
Improper Cooking Oil
Choosing the wrong cooking oil can also lead to danger. Each oil has different smoke points and flash points. Some oils like extra virgin olive and unrefined coconut oil have smoke points too low for frying. They can smoke and combust at frying temperature. Opt for refined high heat oils like canola, peanut or sunflower. Check that your oil’s smoke point exceeds 400°F.
Igniting Before Heating Oil
It may seem obvious, but you need oil in the pot before lighting the propane burner below. But many accidents happen every year from eager cooks firing up the turkey fryer while empty. This results in the metal fryer itself overheating and weakening. Once the cool oil is finally added, the metal pot can leak, split open or even explode, raining down gallons of burning hot oil.
Letting Oil Linger After Cooking
After successfully frying your turkey, many leave the remaining hot oil in the fryer to cool overnight. This is extremely unsafe as the oil can remain above flash point for hours. The still combustible oil gives off invisible flammable vapors that can ignite from a stray spark or ember. After frying, safely dispose of the oil immediately.
Safety Tips To Avoid Fires
- Use peanut, canola or sunflower oil with smoke points above 400°F
- Completely thaw and dry turkey before frying
- Only fill oil to level needed to submerge turkey
- Fry outdoors at least 10 feet from structures
- Monitor oil temperature continuously
- Use commercial turkey fryer with safety features
- Don’t leave fryer unattended
- Dispose of hot oil safely after cooking
Deep frying turkey brings amazing flavor but also major fire risks if precautions aren’t taken. Stay safe this holiday season by following these tips when cooking your bird. With proper care taken, you can enjoy moist, golden fried turkey without the extra crispy house.
Extremely Hot Handles and Lid
Even if the oil does not overflow, the deep fryer’s handles, lid, and sides can become extremely hot. Handling these fryer parts without pot holders can result in serious burns.
Overflowing and Boiling Oil
Frozen turkeys explode due to how water and oil react to heat. Water’s boiling point is 212°F, and cooking oil is around 350°F. So, when a frozen turkey is added to a pot of boiling oil, the ice within it will instantly vaporize into steam. This steam will rapidly expand, multiplying in volume and increasing the internal pressure inside the fryer. The result of this expansion of gases and pressure is a torrential overflow of oil and steam called a Burning Liquid Expanding Vapor Explosion (BLEVE). The steam and oil vapor overflowing from the fryer are extremely hot and can cause severe burns if exposed to the skin or eyes.
As oil reaches a high temperature, typically over 450°F, it will begin to smoke and potentially catch fire. This critical temperature is called an oil’s “smoke point.” Each oil has a different smoke point, with animal fats like lard having lower ones than plant-based oils. If your fryer lacks thermostat controls, the oil within can easily become too hot, reaching its smoke point, and catching fire.
If the oil spills from the lid of the fryer and hits the flames below, it will combust. The flames will snake up the side of the fryer, igniting the rest of the oil as it goes. This chain reaction can result in the entire fryer catching on fire and exploding into large pillars of flame. In extreme cases, these explosions can be as large as 10 feet high. These oil fires can melt siding and ignite wooden decks, sheds, and eaves.
Deep Frying Turkey Mishap Possible Cause Of Fire That Destroyed 3 Homes
FAQ
Why do turkeys catch on fire when deep-frying?
How do you fry a turkey without a fire?
How do deep fryers catch fire?
What causes a turkey fryer to explode?
Explosions are typically caused by a volatile reaction of ice mixed with hot oil, while the large amount of hot oil that is typically used to cook a turkey also poses major fire risks. Leaving a fryer unattended during cooking can be a recipe for disaster.
Can frying a Turkey explode?
Frying turkeys can explode. Here’s how to avoid that Deep-frying a turkey has become popular in recent decades — but the Consumer Product Safety Commission is reminding people of the risks of the technique, and how to safely fry a bird for Thanksgiving. “Cook the turkey, not your home.”
What happens if you deep fry a Turkey?
Deep-fried turkeys cause an average of five deaths, 60 injuries and over $15 million in property damage every year, according to the New York City Fire Department. When done improperly, deep frying can lead to exploding birds, oil burns and dangerous fires.
Why does a turkey fryer spill oil?
Turkey fryers tip easily, spilling their contents, and causing oil to ignite. Overfilling the fryer is common. The oil spills out of the pot when the turkey is placed in the fryer, engulfing the whole unit in flames. With no thermostat controls, the oil is prone to overheating to the combustion point.