Tips to Safely Deep Fry Your Turkey

turkey fryer graphic.pngby Joe Gabriel - 

Thanksgiving is typically a time for family and holiday traditions which may include enjoying the classic turkey as the main dish. Nowadays, those holiday recipes and traditions might include deep-frying a turkey because of the flavor and juiciness.

Holiday cooks should carefully use a turkey fryer because turkey fryer accidents make Thanksgiving Day the busiest day of the year for local fire departments, who in 2021 responded to approximately 1,160 home cooking fires, in addition to the deep fryers causing on average 60 injuries, 5 deaths and over $15 million in property damage according to the National Fire Protection Association (NFPA).

For a deep-fried turkey experience that is safe and produces delicious results follow these guidelines:

Equipment
You'll need a 40- or 60-quart pot with a basket or rack, potholders, burner and propane gas tank, a hi-temp thermometer to measure oil temperature and a meat thermometer to determine if the turkey is done. Always keep a fire extinguisher nearby, such as an "ABC" or grease-rated fire extinguisher. NEVER use water on a fire related to turkey fryers, a turkey fryer fire is a grease fire and water can cause grease/oil to spread.

Location
Place your fryer on a level dirt or grass area with at least 2 feet between the burner and tank and avoid moving it once in use. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Keep the fryer a safe distance from structures, off wooden decks, away from trees, and off concrete (which can be stained by the oil). Be cautious of the weather, avoid operating a fryer in the rain or snow.

Cooking Preparation
Before breading or marinating the turkey, determine the amount of oil needed. Place the turkey in the basket and place in the pot, add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level using a Sharpie marker, a small piece of tape, or a ruler to measure from the top of the pot to the surface of the water. Pour out the water and dry the pot. Heat the oil to 350 °F (this usually takes between 45 - 60 minutes). NEVER leave your fryer unattended!

Frying the Turkey
NEVER attempt to deep fry a frozen turkey, ice or water that mixes into the hot oil can cause flare-ups. Also, DO NOT stuff turkeys for deep frying. Turn off the burner before lowering the turkey into the oil. Place the turkey in the basket/rack and slowly lower into the pot. You may want goggles to shield your eyes, and use oven mitts to protect your hands and arms. Once the turkey is submerged, turn the burner back on. Continuously check the oil temperature, oil that is heated beyond its smoke point can catch fire, if your oil starts smoking, TURN OFF THE FRYER.

Test Turkey's Internal Temperature
Whole turkeys require approximately 3 minutes per pound to cook. Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should reach 165°F in three places – the thickest part of the breast, the innermost portion of the wing and the innermost portion of the thigh.

Additional Safety Tips

  • Use oils that have high smoke points. Such oils include peanut, refined canola, corn oil, rice oil and sunflower.
  • 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.
  • Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
  • Turkey should be consumed immediately and leftovers stored in the refrigerator within 2 hours of cooking.

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