Deep frying a turkey is one way of preparing a traditional holiday meal in the United States. Unfortunately it is also the source of serious burns and major fires for people who are unfamiliar with the technique.
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Good Technique |
Bad Technique |
Result of Bad Technique |
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cooking outdoors, away from buildings and flammable materials |
using indoors, in a garage, on a deck, or near flammable materials |
major fire |
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taking into account the size of the turkey when filling with cooking oil |
filling the fryer close to the top |
overflow of hot oil when the turkey is immersed |
|
having plenty of pot holders or oven mits |
no insulated materials available |
contact burns |
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wearing eye protection |
no eye protection |
splatter of hot oil into the eyes |
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making sure the fryer is secure and stable |
placing the fryer on an unstable surface |
tipping over |
|
careful monitoring before, during and after cooking |
leaving unattended |
fire or tipping over |
|
sober |
intoxicated |
fire or tipping over |
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completely thawed turkey that is well drained; insert into hot fat slowly |
dropping the frozen turkey into the hot oil |
water does not mix with oil, and cold water can cause hot oil to splatter or boil over |
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keeping children and pets at a safe distance |
letting children and pets come close to the unit |
burned child or pet |
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having an all-purpose fire exstinguisher available |
trying to put a fire out with water |
water does not mix with oil, with burning oil dispersed further |
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carefully monitoring and controlling the oil temperature |
letting the oil overheat |
combustion of the oil |
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letting the oil cool completely once done |
trying to the used oil while it is still hot |
thermal burns |
where:
• A fresh turkey is best. If a frozen turkey is used, thaw in the refrigerator, allowing 24 hours for each 5 lbs of the turkey weight.
• The target oil temperature for cooking is 325°F, not to exceed 350°F.
• The cooking time is approximately 3 minutes per pound but should be guided by measuring the meat temperature.
• A smaller turkey (10 to 15 lbs) is easier to cook properly.
Other bad ideas:
(1) stuffing the turkey before frying
(2) cross contaminating other foods with precooked turkey juices
(3) overestimating the cooking times required, resulting in an overcooked bird
(4) not letting the oil reach the proper cooking temperature before inserting the turkey
(5) not measuring meat temperature when cooking (should reach 180°F in the thigh and 170°F in the breast)
Specialty: Emergency Medicine, Critical Care
ICD-10: ,
