Does Deep Frying A Frozen Turkey Really Make It Explode?

Let's keep it simple: Do not deep fry a frozen turkey. Deep-fried turkey is a crispy, juicy, flavorful experience with a unique texture compared to traditionally roasted Thanksgiving meat. Deep-fried frozen turkey is a full-blown backyard fire.

Deep frying a turkey must be approached with extreme caution and care, as it involves a large vat of boiling oil and extreme fire hazard potential. While some people see it as a way to save a partially frozen Thanksgiving bird, deep frying your turkey can pose a severe injury risk to yourself and your guests. In fact, frozen turkeys are one of the leading causes of deep-fried-turkey-related injuries and accidents during the holidays. Despite the potential for danger, you can safely enjoy deep-fried turkey if — and only if — the bird is fully thawed before being submerged in hot oil. However, a frozen bird dropped into boiling fat will cause a fireball eruption. And there's science to back this up.  

So, what happens when a frozen turkey meets the frying tank? Frozen poultry is covered in and full of ice –tons of it. When the meat is submerged in boiling oil, the ice in and around the carcass instantly melts into water. Because water has a higher density than oil, it sinks to the bottom of the tank (oil and water don't mix, after all). The oil temperature for frying is significantly higher than the boiling point of water, so the liquid instantly turns into steam, which expands each water molecule by 1,700 times and has a lighter density than oil. Therefore, the steam shoots to the surface, taking splashing oil with it.

Sputtering oil is already a safety hazard, and once it touches the gas flame or heating plate, it can erupt into a massive fire. The tank of oil then provides more fuel for the inferno, causing things to spiral out of control very quickly. Though the chemical reaction behind it all happens across several stages, an explosion can occur within a matter of seconds, leaving you virtually no time to get out of the way.

If you really can't resist the crunchy, golden allure of deep-fried meat, follow these safety tips to help you deep-fry your turkey without it catching fire. To get as much water as possible out of the bird, allow the turkey to thaw thoroughly in the refrigerator, giving it roughly 24 hours of thaw time for every 4-5 pounds of meat. You should also pat the meat dry before frying. Even if a turkey's exterior appears to be fully thawed, the inside may still be frozen. If you're unsure, stick your hand into the turkey's hollow cavity and feel for any frozen spots. If it's completely ice-free, you're good to cook.

Before you pour oil into your tank, test how much liquid can safely go into the vat. Place the bird into the tank and pour water over it to measure a safe volume of oil that won't spill over the sides. You should also make sure the frying tank is placed outside on sturdy, level ground without any obstructions above it, such as a tree or a roof, and not close to anything flammable. Don't lower the turkey into the oil using your hands, even with gloves on. Use a metal hook instead. When you're finished with the heavy lifting, serve your turkey with a layer of warm gravy to revive any dry spots.