NMissCommentor

A blog from the hills in North Mississippi

On the danger of frying turkeys

Yesterday, I noted Sam Sifton’s warning about how brining the turkey can lead to an explosion. Today, some research on the subject from the folks at Underwriters Laboratory.

8 comments to On the danger of frying turkeys

Dragoman

November 24, 2009 at 1:00 pm

Well, we didn’t see the breasts exploded off the carcass, but those were some pretty impressive oil-fed flames.

Stand by the firefighting party!
Chico Harris

November 24, 2009 at 3:53 pm

Sorry, I know this is certainly not turkey related, but happy birthday to the non-turkey:

Donald “Duck” Dunn

“Hip Hug-Her” with Booker T and the MGs, 1967
http://www.youtube.com/watch?v=LO3ppWrnGHc
“Green Onions” 1960s with nice shots of the birthday boy
http://www.youtube.com/watch?v=U-7QSMyz5rg&feature=related
“Time Is Tight” (Who is the John Lennon somewhat look-a-like at 00:54? Guy Stevens?)
http://www.youtube.com/watch?v=dHq4laFwAEM&feature=related
“Soul Man”
http://www.youtube.com/watch?v=YbuTbTJQ-TY
“Dock Of The Bay” with Neil Young
http://www.youtube.com/watch?v=SwnoGOyVa_E
Guy Sebastian in Memphis
http://www.youtube.com/watch?v=IhOpz_gvtHE
“The Midnght Hour” Wilson Pickett and the Blues Brothers Band.
Josh Turner

November 25, 2009 at 9:08 am

I didn’t do very well in science classes, but i did learn about displacement! Very key note in frying turkeys! HAPPY THANKSGIVING EVERYONE!
a friend of the law

December 1, 2009 at 7:19 pm

I leave the turkey frying to someone who knows what he is doing —and it ain’t me. Luckily, I have a brother-in-law who can do this quite well. He does not brine the turkey before frying, but he does inject it with marinade for flavor.

I am a griller and smoker, not a fryer. Never have been able to fry anything worth a damn. And a large turkey in a huge pot of boiling oil is no place to learn.
NMC

December 1, 2009 at 10:15 pm

I’m not sure a large turkey in a pot of oil is normal frying, AFOTL. I’m pretty confident in my fried chicken skills, I’m always interested in new recipes to try, but nothing has made me want to try frying a turkey.
a friend of the law

December 2, 2009 at 12:49 pm

NMC, I don’t know exactly why, but I have never been able to fry food of any type worth a crap, including chicken, french fries, fish, etc.

Now, I can saute and pan fry in butter or olive oil things like fish, quail, etc., but add the cooking oil or criscoe and I fail miserably —either burnt or greasy, never just right. I also have a problem with cooking rice that is not “boil in the bag” — even I can do that boil in the bag rice —it is almost idiot proof. But that rice that comes loose in the large bags or boxes causes me problems —never comes out just right. I doubt I will ever have my own cooking tv show. HA.
NMC

December 2, 2009 at 5:07 pm

The secret to frying is learning to get the temperature right and keeping it there, even when adding stuff to the pot. It’s fire management, and not being afraid of getting to the right temp in the first place. Second level of secret is being aware of the nature of the item being fried– e.g. a potato presents a very different problem than a piece of chicken.
pr1954

December 2, 2009 at 5:34 pm

What NMC said… that and the differences in the oils being used

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On the danger of frying turkeys

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