Safely Frying a Turkey
Posted in Food Safety,Our Blog on November 22, 2024
Statistics say that fires are very common on Thanksgiving and a lot of them come from frying a turkey. There are a lot of areas where errors can occur especially if it’s your first time frying a turkey. Be sure to brush up on tips for safely frying a turkey this year to have a smooth and delicious process.
Many home insurance companies post messages about safely frying a turkey. These came from State Farm.
Tips to help prevent deep fried turkey accidents
- Never leave fryers unattended.
- Keep outdoor fryers a safe distance from structures, off wooden decks and away from trees.
- Never use fryers in garages.
- Place the fryer on a level surface and avoid moving it once in use.
- Be cautious of the weather. Avoid operating a fryer in the rain or snow.
- There should be 2 feet between the burner and tank.
- Follow the manufacturer’s instructions to avoid overfilling with cooking oil.
- Choose the proper size turkey. Typically, a bird that’s 8 to 10 pounds works well.
- Never attempt to deep fry a frozen turkey. Ice or water that mixes into the hot oil can cause flare-ups. Follow directions on the label to assure the turkey has been properly defrosted and is completely dry, prior to placing in the fryer.
- Also, skip stuffing the turkey before frying.
- Consider using a fryer with temperature controls. Continuously check the oil temperature carefully. Cooking oil that is heated beyond its smoke point can catch fire. If you notice the oil is smoking, TURN OFF THE FRYER.
- Turn off the burner before lowering the turkey into the oil. Once the turkey is submerged, turn the burner back on.
- Wear protective cooking gear. Put on goggles to shield your eyes and use oven mitts to help protect your hands and arms.
- Keep protective equipment within reach, such as an “ABC” or grease-rated fire extinguisher. NEVER use a water or garden hose on a fire related to turkey fryers. Remember: a turkey fryer fire is a grease fire and water can cause grease/oil to spread.
- Keep children and pets away from the fryer.
- Once finished, turn off the burner and carefully remove the pot. Place the pot on a level surface and cover it to let the oil cool overnight before disposing.
- Opt for an oil-less or air fryer. These use infrared heat, rather than oil, to cook the turkey.
To properly season your turkey, place it in a pan and load your marinade into a hypodermic meat injector (available at kitchen supply stores and some supermarkets):
- Inject the marinade into the meat in several places on the turkey by carefully lifting up the skin, rather than poking the needle through the skin.
- Gently loosen the membrane under the turkey skin. Apply a dry rub under the skin of the bird and all around the cavity.
- This can be done as much as 36 hours in advance, but you should allow at least 12 hours to give the flavors time to penetrate the meat while it’s kept in the refrigerator.
How long to deep-fry a turkey? A deep-fried turkey will take about 3½ minutes per pound to fry at 350 degrees F (175 degrees C). A 12-pound turkey will take about 42 minutes to deep-fry. The thickest part of the thigh should be about 180 degrees F (82 degrees C).
For more holiday food safety tips be sure to follow Make Food Safe!
