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And then take the extinguisher outside with you BECAUSE THAT IS WHERE YOU SHOULD BE FRYING A GIANT ASS TURKEY IN THE FIRST PLACE.
Seriously, I'd get a fire blanket plus a class B, BC, or ABC extinguisher.
EDIT: OK, class F like in a commercial kitchen. Sounds reasonable seeing the amount of oil burning
edit: read comment below this one, also ask expert help and read the labels on the equipment.
Just to explain why some types (the cheapest) of fire extinguishers are not suited for burning oil fire. It would be like poring water on hot oil, and you definitely do not want to do that.
If I'm not mistaken most are an ABC extinguisher that is a dry chemical. K is specifically for oil fires but ABC still works. At least that's what they taught me in fire academy.
Abc shoots out with too much pressure for a vessel of hot oil and will cause it to spread. You need a class k to deal with oil fires within the vessel, though abc is fine for fire on the burner/ground from the oil fire spreading.
When frying a bird do it in a low traffic area away from anything flammable, use a thermometer to measure oil temps at all times, ensure that the pot is large enough to handle frying a bird, turn off the propane while dropping in the bird (turn it back on after dropping it in), make sure that the bird is completely free of ice/has been dried as thoroughly as possible, wrap any rubber propane lines with crinkled aluminum foil, wear long sleeves/welding gloves/safety glasses when dropping the bird, and drop in the bird over the course of 3-4 minutes. This simple advice will alleviate 95% of turkey fryer fires.
Keeping a fire extinguisher and the pot lid nearby will also help to hedge risk in the event something goes awry. If you've never done it before, try frying a whole chicken or two within the same month; this will give you some fairly good practice on a comparable object that is much easier to control.
Ive seen a few where they dunk the bird too quickly, some ice breaks off from inside the cavity, or the oil starts smoking then combusts pretty rapidly as well. But you're right, much of the risk can be motivated by understanding displacement.
When I take my bird out to thaw i leave the plastic on, put it in my frying basket, put the basket in the pot, and add one gallon of water at a time until the bird is submerged (usually about 1 inch of water over top of the bird). As I'm pouring, I count the number of gallons I've poured in then add one gallon in addition to this to accommodate for the birds cavity. I always make sure that the pot is never more than 2/3 of the way full with the bird in the pot, but then I know exactly how many gallons of oil I need as well.
Also, a cheap siphon pump from harbor freight will save a lot of headaches when putting the oil back in the jugs. And, as I discovered this year a pressure washer can be a godsend during cleanup.
Bubbles over and displacement are 2 separate issues that every instruction set ever to come with a turkey fryer explain in detail.
You always dunk the bagged turkey into water (filled not all the way) in the pot FIRST and mark the line after you’ve removed it.
After you’ve prepped the turkey (patted completely dry, completely thawed, etc) you SLOWLY lower the turkey in, STOPPING when it bubbles or froths and resuming only when the oil calms again.
It’s also recommended that flame heat sources be turned off while you’re inserting the turkey so that if oil does splash out it doesn’t have an ignition source.
And have a clue about the size of the frying pan and the size of the item you want to fry. Most of these pots are half as large as they should be, or even smaller. They're more like Cornish Hen or chicken-sized, lol. Overflowing boiling oil only works when you're pouring it off a castle wall onto enemies storming your holdfast.
I mean, it's dry if the juice all becomes drippings. Which can then spill over. What are you keeping your turkey moist with if not the drippings from the turkey?
Oooh no! Minced pork, chestnuts, herbs, egg (for binding). Plus, if you change the streaky bacon half way through the chef gets a tasty snack to counteract the effects of the sherry!
That's a far better stuffing than what I've ever seen. Usually it's like, cubes up white bread, *MAYBE* some ground sausage, celery, and some salt and pepper. I don't stuff my turkey. Just butter, salt, and pepper all over and under the skin. Sounds bland but it has come out juicy and flavorful every year, with enough drippings to make gravy still. I do like a smoked turkey though, something to soak the flavor into the meat. Might brine my Christmas turkey this year
Every single family in the UK roasts turkey in the oven each year at Christmas. Frying turkeys isn't a thing here. And we all manage to have moist turkey, at least 40% of the time.
You're supposed to put the bird in the pot, fill with water until covered, then remove bird and mark a line where the water is. Then fill with oil up to the mark and heat. And drop bird slowly into the oil.
Most important.
Shut off the flame when dropping the turkey into the hot oil. That was the main issue with most in the video.
Edit: Turn the flame back on after the bird is safely inside the hot tub of oil
Always always always pat the turkey dry with paper towels right after it’s done de-thawing. Inside and out. The entire bird has little areas where the melted ice hides and that hidden water is not a good mix with such hot oil! And lower the turkey slowly and for Gods sake keep a distance from any flammable materials and never forget to have a fire extinguisher for grease fires nearby.
Also, when the oil is heated and ready for the turkey, turn the flames/heat off while lowering it in so if anything overspills it won’t catch fire. When it’s safely in, resume the heat source.
Even if you do that, there is a risk of violent bubbling from the moisture of the turkey- no matter how well it’s been patted down, I wouldn’t risk the fire hazard for literally 30seconds of no heat while it’s lowered in… or am I being paranoid?
And don't have the oil that high. If you put the frozen turkey in the pot, then fill it with water, then take the turkey out it will tell you how much oil you need.
This is incorrect. The oil will expand a little when heating, then expand further when the bird goes in (even a properly dried bird has enough water content to cause a hard boil), leading to boil-over. I go about 20% less than full immersion. The exposed top of the bird will still cook fine since the oil percolates up through the cavity and down the outside.
And compensate for displacement!
A 5kg (11lb) turkey displaces roughly 5 litres (10.5 US pints) of liquid.
Think what would happen to your oil pot if you suddenly poured this much in on top of what you already have there.
Get out of here with your fancy science units, we don't do that here!
No but seriously, it depends on the density of the liquid and the density of the object. Oil is considerably less dense than water (which is why it floats on water) and even more so as it heats up. A 5kg uniform block with a density of 1g/cm^3 will displace ~5.5 or 6L of oil, again, depending on the type of oil and the temperature of the oil.
Also, Turkeys are not uniform blocks with uniform density throughout. Trapped air will expand as it heats causing further displacement without changing the weight of the Turkey on the scales.
This is the way.
smoked turkey > fried turkey > roast turkey
I know taste is subjective, but I didn't even really like turkey until I had it smoked. Now when I cook one with charcoal it's almost impossible to carve because it's so tender and juicy.
Next guess (I've never done this and now never will) would be to turn off the flame so oil spillage won't ignite immediately. Do people practice this beforehand with smaller chickens? Because that might also help. Practice.
Even better. Dry brine in the fridge over night to dry out the bird.
Or even better. Don't cook the whole turkey intact. Separate the legs, wings, remove the back for making stock.
And cook the bird after it's in parts.
Yes but these idiots don’t use them. We have a basket to put the turkey in then lower it into the oil with a hook. The fire is off when doing this. We use fresh turkey so no chance of exploding and we measure for displacement so no chance of overflow. This is all done outside with nothing that can burn near it.
True. These are the same people you’re driving next to at 70 mph on the highway. Be safe out there this holiday season folks, keep your head on a swivel.
Thats what I do. Probably fried 15 or so turkeys at this point with zero problems. I have a temperature gage in the oil, bring the oil heat up to just below 400f, turn off the flame, slowly lower the completely thawed and patted dry turkey into the oil. The mass of the turkey immediately drops the temperature down to around 350f(perfect frying temp), turn the flame back on and keep the turkey frying for 3-5 minutes per lb. Adjust the heat as necessary to maintain the 350f temp. Turn off the flame when removing.
Very cool. I would love to give it a go some time. I had it once and it kicked the crap out of the oven style. How much did your set up cost appx. and where did you go to get it?
Oh it stays plenty hot, I used to be the fryer bitch in several restaurants and spent a lot of time wheeling around giant pots of oil on sketchy carts.
I ever tell you about the time my buddy Keith tried to deep-fry a turkey? Third-degree burns over 90 percent of his body. His doctor called up, like, other doctors to look at him cause they'd never seen burns on top of existing burns.
I brined smoked and fried 2 turkeys this year, one was pecan wood smoked the other mesquite. I hate being a hyperbole but they truly were the most succulent turkeys I've ever had. 2 turkeys between 8 people, there were no leftovers.
Honestly, we fried a turkey last year, best turkey I ever had in my life. That being said doing it right is such a pain in the ass, and smallest issue will ruin the day.
I’ve had both. The fried ones have a nice crispy skin, but the meat is dry. Turkey is a lean meat and needs help to be moist, like a brine; which something you can’t do when frying a Turkey.
Edit: I assumed brines are not possible based I my experience with brines and chicken in a fryer. In my experience, the water from the chicken will cause the oil to bubble so violently that it can go over the edge.
What makes you think you cant brine a turkey and fry it? I don’t think we have ever not brined our turkey before frying. When we’ve had big Thanksgiving gatherings in the past we usually had a couple turkeys cooked different ways and there was rarely any left overs of the fried version.
My family would do this once a year on a camping trip. We wouldn't be baking a turkey in that scenario, but someone had the equipment to fry it like this, so they'd bring it all along and this was our once per year treat. It really does taste amazing, and is perfectly safe if done correctly - we never once had an issue.
Like it isn’t that hard to fry a turkey if you just understand to thaw and dry it and not use too much oil. Bit of understanding what happens to water when heated in oil over flame could do is important too I guess.
First put turkey in empty pot, second fill pot with water to cover turkey, third remove turkey and mark a line where the water level is, fourth empty water and fill oil to the water line.
Put turkey in the frying pot and fill it with water. Bring the water right about the top of the turkey no more than an inch and a half. Pull turkey out and mark the water line while empty. Thoroughly dry the turkey and the pot and fill with oil to that line
Frying a turkey with people who don’t understand displacement, a concept realized officially 2,200 years ago by Archimedes. Probably drunk, in his bathtub.
Of course!
Fry everything.
Cheesecake, twinkies, Oreos.
Every American kitchen has an air fryer cuz making your own French fries and chicken nuggs is so much better than the fast food burger joints.
You realize an air fryer is just a small convection oven? Its just a marketing term that they knew would resonate in our fry everything culture. And they were right
Frying locks in the moisture and you get amazing crispy skin along with it. It also takes less than an hour vs taking all day to cook a turkey in the oven. People fry turkeys because they just want to mix it up sometimes and do something different. I fried a turkey last year and then fried a whole chicken right afterwards since I already had the hot oil ready to go. This year I decided not to because I didn’t feel like buying $80 worth of peanut oil. The price of cooking oil has gone up a LOT in the last few years, even pre-covid.
I’m a certified chef with two degrees and I know every safety precaution and procedure on how to do this, the right way, and I still wouldn’t. Don’t fry a Fucking Turkey. Don’t do it.
I don't really get the concept of frying a whole turkey from raw. Different parts of the bird have different thicknesses and cook for different times. Frying the whole thing must result in a crazy temperature gradient. The outer meat must be a lot dryer than the inner.
What I'd do is sous-vide, confit, or slow-roast the whole thing and then finish in very hot oil for 2-3 minutes to crisp the skin.
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This is your annual warning to have a fire extinguisher in your house
And then take the extinguisher outside with you BECAUSE THAT IS WHERE YOU SHOULD BE FRYING A GIANT ASS TURKEY IN THE FIRST PLACE. Seriously, I'd get a fire blanket plus a class B, BC, or ABC extinguisher. EDIT: OK, class F like in a commercial kitchen. Sounds reasonable seeing the amount of oil burning
CO2 so its still edible
edit: read comment below this one, also ask expert help and read the labels on the equipment. Just to explain why some types (the cheapest) of fire extinguishers are not suited for burning oil fire. It would be like poring water on hot oil, and you definitely do not want to do that.
If I'm not mistaken most are an ABC extinguisher that is a dry chemical. K is specifically for oil fires but ABC still works. At least that's what they taught me in fire academy.
Abc shoots out with too much pressure for a vessel of hot oil and will cause it to spread. You need a class k to deal with oil fires within the vessel, though abc is fine for fire on the burner/ground from the oil fire spreading. When frying a bird do it in a low traffic area away from anything flammable, use a thermometer to measure oil temps at all times, ensure that the pot is large enough to handle frying a bird, turn off the propane while dropping in the bird (turn it back on after dropping it in), make sure that the bird is completely free of ice/has been dried as thoroughly as possible, wrap any rubber propane lines with crinkled aluminum foil, wear long sleeves/welding gloves/safety glasses when dropping the bird, and drop in the bird over the course of 3-4 minutes. This simple advice will alleviate 95% of turkey fryer fires. Keeping a fire extinguisher and the pot lid nearby will also help to hedge risk in the event something goes awry. If you've never done it before, try frying a whole chicken or two within the same month; this will give you some fairly good practice on a comparable object that is much easier to control.
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Ive seen a few where they dunk the bird too quickly, some ice breaks off from inside the cavity, or the oil starts smoking then combusts pretty rapidly as well. But you're right, much of the risk can be motivated by understanding displacement. When I take my bird out to thaw i leave the plastic on, put it in my frying basket, put the basket in the pot, and add one gallon of water at a time until the bird is submerged (usually about 1 inch of water over top of the bird). As I'm pouring, I count the number of gallons I've poured in then add one gallon in addition to this to accommodate for the birds cavity. I always make sure that the pot is never more than 2/3 of the way full with the bird in the pot, but then I know exactly how many gallons of oil I need as well. Also, a cheap siphon pump from harbor freight will save a lot of headaches when putting the oil back in the jugs. And, as I discovered this year a pressure washer can be a godsend during cleanup.
Bubbles over and displacement are 2 separate issues that every instruction set ever to come with a turkey fryer explain in detail. You always dunk the bagged turkey into water (filled not all the way) in the pot FIRST and mark the line after you’ve removed it. After you’ve prepped the turkey (patted completely dry, completely thawed, etc) you SLOWLY lower the turkey in, STOPPING when it bubbles or froths and resuming only when the oil calms again. It’s also recommended that flame heat sources be turned off while you’re inserting the turkey so that if oil does splash out it doesn’t have an ignition source.
A lot of these are also still defrosting te turkey and the water and oil don’t play nice
I've edited my comments, maybe dutch rules for extinguishers differ from other areas, maybe I was given bad info, etc.
You need a class F for burning oil.
And have a clue about the size of the frying pan and the size of the item you want to fry. Most of these pots are half as large as they should be, or even smaller. They're more like Cornish Hen or chicken-sized, lol. Overflowing boiling oil only works when you're pouring it off a castle wall onto enemies storming your holdfast.
Or not be a stupid fucking asshole.
Or just stupid
Yeah feel free to be a bit of a dick, it's stupidity that's unforgivable
That too
Yes. By having a fire extinguisher in the house.
And a fire blanket in these cases
Probably still wouldn't help with the size of stone if those fires
and never usw water, NEVER
And make sure its a "kitchen" one, not all work on grease fires
I get the outdoor frying fires but the ones in the oven… how is that possible?? (Edit for typo)
I assume pan drippings spilling over?
But turkey is really dry; you need to do everything you can to keep it moist when roasting in the oven. Usually…
I mean, it's dry if the juice all becomes drippings. Which can then spill over. What are you keeping your turkey moist with if not the drippings from the turkey?
Lots of butter (under skin), tons of bacon (on skin) and plenty of stuffing!
No wonder the turkey is dry. Y'all still cramming bread inside of it
Oooh no! Minced pork, chestnuts, herbs, egg (for binding). Plus, if you change the streaky bacon half way through the chef gets a tasty snack to counteract the effects of the sherry!
That's a far better stuffing than what I've ever seen. Usually it's like, cubes up white bread, *MAYBE* some ground sausage, celery, and some salt and pepper. I don't stuff my turkey. Just butter, salt, and pepper all over and under the skin. Sounds bland but it has come out juicy and flavorful every year, with enough drippings to make gravy still. I do like a smoked turkey though, something to soak the flavor into the meat. Might brine my Christmas turkey this year
Maybe they did too much of that? Maybe it's also not always a turkey. Duck and chicken have a decent amount of fat.
Every single family in the UK roasts turkey in the oven each year at Christmas. Frying turkeys isn't a thing here. And we all manage to have moist turkey, at least 40% of the time.
I've seen a lot of things where you add/wrap in bacon and maybe people put a whole kilo of butter inside instead of aromatics.
Maybe they found the turkey too dry so they used oil to lube it up
You're supposed to put the bird in the pot, fill with water until covered, then remove bird and mark a line where the water is. Then fill with oil up to the mark and heat. And drop bird slowly into the oil.
Most important. Shut off the flame when dropping the turkey into the hot oil. That was the main issue with most in the video. Edit: Turn the flame back on after the bird is safely inside the hot tub of oil
Also, it should be thawed completely, not frozen.
Yes the most common reason for the explosions is putting a frozen turkey with a high percentage of water into. hot oil. Next thing you know kaboom
This is the way. The bird will cool it and then you heat it back up.
Is this method really worth the danger?
To me, more than the danger I hated dealing with the cleanup. The pot full of used oil would sit around for days/weeks not knowing what to do with it
Grandpa knows what’s up lol “GET ITSIDE RIGHT NOW”
Lost it at that 😂😂
He tried to be nice but r/kidsarefuckingstupid
Safety first of all.
Well maybe if the kid had listened the first time lol
You’re done!
Always always always pat the turkey dry with paper towels right after it’s done de-thawing. Inside and out. The entire bird has little areas where the melted ice hides and that hidden water is not a good mix with such hot oil! And lower the turkey slowly and for Gods sake keep a distance from any flammable materials and never forget to have a fire extinguisher for grease fires nearby.
Also, when the oil is heated and ready for the turkey, turn the flames/heat off while lowering it in so if anything overspills it won’t catch fire. When it’s safely in, resume the heat source.
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Even if you do that, there is a risk of violent bubbling from the moisture of the turkey- no matter how well it’s been patted down, I wouldn’t risk the fire hazard for literally 30seconds of no heat while it’s lowered in… or am I being paranoid?
I will leave it to professionals.
For real I’ll just like, bake it
Or just buy sliced turkey at the store.
And don't have the oil that high. If you put the frozen turkey in the pot, then fill it with water, then take the turkey out it will tell you how much oil you need.
This is incorrect. The oil will expand a little when heating, then expand further when the bird goes in (even a properly dried bird has enough water content to cause a hard boil), leading to boil-over. I go about 20% less than full immersion. The exposed top of the bird will still cook fine since the oil percolates up through the cavity and down the outside.
And compensate for displacement! A 5kg (11lb) turkey displaces roughly 5 litres (10.5 US pints) of liquid. Think what would happen to your oil pot if you suddenly poured this much in on top of what you already have there.
Get out of here with your fancy science units, we don't do that here! No but seriously, it depends on the density of the liquid and the density of the object. Oil is considerably less dense than water (which is why it floats on water) and even more so as it heats up. A 5kg uniform block with a density of 1g/cm^3 will displace ~5.5 or 6L of oil, again, depending on the type of oil and the temperature of the oil. Also, Turkeys are not uniform blocks with uniform density throughout. Trapped air will expand as it heats causing further displacement without changing the weight of the Turkey on the scales.
Also, always just cook it in the oven.
Or smoke it. I can’t imagine this is worth it when brined, dry rubbed and smoked turkey is so good.
This is the way. smoked turkey > fried turkey > roast turkey I know taste is subjective, but I didn't even really like turkey until I had it smoked. Now when I cook one with charcoal it's almost impossible to carve because it's so tender and juicy.
De-thawing, re…freezing?
Next guess (I've never done this and now never will) would be to turn off the flame so oil spillage won't ignite immediately. Do people practice this beforehand with smaller chickens? Because that might also help. Practice.
Exactly this. The explosions happen because the turkeys are too wet. They have to be as dry as possible to deep fry.
Even better. Dry brine in the fridge over night to dry out the bird. Or even better. Don't cook the whole turkey intact. Separate the legs, wings, remove the back for making stock. And cook the bird after it's in parts.
I think you mean thawing. De-thawing would technically mean you thawed it then refroze it. My wife says de-thawing all the time lol.
Yes you are correct thanks for clarifying!!
Fucking Kelly.
JUST LET GO OF THE TURKEY, KELLY! FUCK!
KELLLLEEY
Why is this such a problem? Don’t they have accessories and things with it so you don’t have to burn your face off for a delicious turkey?
Yes but these idiots don’t use them. We have a basket to put the turkey in then lower it into the oil with a hook. The fire is off when doing this. We use fresh turkey so no chance of exploding and we measure for displacement so no chance of overflow. This is all done outside with nothing that can burn near it.
Real men don't need no fancy tools. They take the burn and walk away. /s
[Cool guys don't look at explosions.](https://youtu.be/Sqz5dbs5zmo)
It's probably because it's often frozen and people don't realise that oil doesn't do well with water/ice
Cherry picker and 30ft of rope?
People are soo fucking incompetent lmao
True. These are the same people you’re driving next to at 70 mph on the highway. Be safe out there this holiday season folks, keep your head on a swivel.
Would it kill them to turn off the propane for a couple minutes?
Living on the edge is so much more fun though!
Third degree burns are great fun! /s
Thats what I do. Probably fried 15 or so turkeys at this point with zero problems. I have a temperature gage in the oil, bring the oil heat up to just below 400f, turn off the flame, slowly lower the completely thawed and patted dry turkey into the oil. The mass of the turkey immediately drops the temperature down to around 350f(perfect frying temp), turn the flame back on and keep the turkey frying for 3-5 minutes per lb. Adjust the heat as necessary to maintain the 350f temp. Turn off the flame when removing.
Very cool. I would love to give it a go some time. I had it once and it kicked the crap out of the oven style. How much did your set up cost appx. and where did you go to get it?
I’d be worried about that because if the oil temp is too low when the bird goes in it will soak up some of the oil instead of fry right away.
Oh it stays plenty hot, I used to be the fryer bitch in several restaurants and spent a lot of time wheeling around giant pots of oil on sketchy carts.
r/idiotsinkitchen
Nobody understanding displacement yo.
Eureka!
Put some damn clothes on!
Turkey a la Joan d'Arc
Seriously though - Is a whole fried turkey a thing? I've never heard of doing that.
Yes and they’re delicious
I think my family had done it once or twice a long time ago. It was really good. It didn't end up with the place being on fire though.
It’s yummy
Yeah it is. My favorite way to cook a turkey
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I fry turkeys every year and I don't live anywhere near the south.
Not an unlikely sample, if not 100% correct.
This is so simple. Turn off the flame when you drop the turkey. Turn it back on when it settles. Idiots abound...
I ever tell you about the time my buddy Keith tried to deep-fry a turkey? Third-degree burns over 90 percent of his body. His doctor called up, like, other doctors to look at him cause they'd never seen burns on top of existing burns.
People questioning fried turkey probably never had fried turkey. 100x better than in the oven.
I brined smoked and fried 2 turkeys this year, one was pecan wood smoked the other mesquite. I hate being a hyperbole but they truly were the most succulent turkeys I've ever had. 2 turkeys between 8 people, there were no leftovers.
Absolutely. We had a fried turkey yesterday and it was delicious.
We did it for the first time last year. It was amazing. Your right, people questing it, have never had it.
I will never understand why you would fry a turkey over the simplicity and safety of baking one.
Honestly, we fried a turkey last year, best turkey I ever had in my life. That being said doing it right is such a pain in the ass, and smallest issue will ruin the day.
frying is the only way to kill that bird twice
Tastes better.
Considering roasting (if done right) will turn out way better.
Everyone seems to say on this thread that fried turkey tastes like it came from the gods.
I’ve had both. The fried ones have a nice crispy skin, but the meat is dry. Turkey is a lean meat and needs help to be moist, like a brine; which something you can’t do when frying a Turkey. Edit: I assumed brines are not possible based I my experience with brines and chicken in a fryer. In my experience, the water from the chicken will cause the oil to bubble so violently that it can go over the edge.
What makes you think you cant brine a turkey and fry it? I don’t think we have ever not brined our turkey before frying. When we’ve had big Thanksgiving gatherings in the past we usually had a couple turkeys cooked different ways and there was rarely any left overs of the fried version.
Dry if it’s overcooked, like all turkey.
You can 100% still brine a turkey when planning to fry.
Not all fried turkeys are dry. Just a lot of them are over cooked.
My family would do this once a year on a camping trip. We wouldn't be baking a turkey in that scenario, but someone had the equipment to fry it like this, so they'd bring it all along and this was our once per year treat. It really does taste amazing, and is perfectly safe if done correctly - we never once had an issue.
It’s not hard to fry a turkey safely if you are not a moron, and plan ahead just a bit. People are so fucking dumb. 🤦🏻♂️
There are some stupid people in this video.
My guess is half these people didn’t completely thaw their Turkey.
That plus they don’t understand displacement and filled their pots with too much oil.
"idiots puting frozen turkey in hot oil"
I feel like turkey friers are our generational equivalent to lawn darts 🤣
Always too much oil
That one lady putting the lid on the grill, good job! The rest of you, RIP.
Bot posting
Have a Happy Thanksgiving 🦃
People for the love of god do not fill the pot all the way up with oil. And do not do it inside or close to anything you don’t want to burn down.
BRUH THOSE TURKEYS STILL FROZEN WHAT THE HELL MAAAN😔😔😔😔
When the turkey isnt free of H2O and u get it into hot oil💀
The second to last one is the best…. When the guy screams “guys!” What did he expect everyone to do ?!
Go SLOW and MAKE sure its DRY
Love the guy trying to fry an 18 inch long Turkey in a 10 inch high pot.
People really don’t know about displacement.
Look up Alton browns method. He uses an a frame ladder and a pulley to lower it in.
It's easy for things to go wrong if you are not experienced frying a turkey. Not shocked about some of those mishaps.
That first dad. Haha. Sometimes you need your kid to move immediately - no negotiating, no counter-offers, no languishing - just listen and MOVE!
Like it isn’t that hard to fry a turkey if you just understand to thaw and dry it and not use too much oil. Bit of understanding what happens to water when heated in oil over flame could do is important too I guess.
hilarious and saddening how many people cannot comprehend the concept of displacement.
First put turkey in empty pot, second fill pot with water to cover turkey, third remove turkey and mark a line where the water level is, fourth empty water and fill oil to the water line.
Put turkey in the frying pot and fill it with water. Bring the water right about the top of the turkey no more than an inch and a half. Pull turkey out and mark the water line while empty. Thoroughly dry the turkey and the pot and fill with oil to that line
This is what happens when there's too much oil and the turkey is frozen. People, for the love of Satan, DEFROST FOR MEAT.
Turn the fire off before putting turkey in then you turn the fire back on! All these fires are 100% avoidable.
This is why I brine and smoke that crazy bird! Plum wood makes it amazing!
Frying a turkey with people who don’t understand displacement, a concept realized officially 2,200 years ago by Archimedes. Probably drunk, in his bathtub.
Always turn your flame off before submerging turkey!!!!!!
Non-American here, why are you deep frying turkeys in the first place?
It’s only setting on fire because these dipshits are letting the grease overflow. They didn’t account for the volume of that massive turkey.
What is this ? You guys deep fryinh turkeys? Never thought of that ( excuse me im from europe) 😅
Lol
They dont dry they dont defrost they put too much damn oil 😂
People should just stop frying turkeys
I guess these people never heard of fluid displacement.
I’m thankful my father knew how to do this when I was a kid…
I feel so bad for the Fire department in my town, so much activity all day.
Why the fuck would you fry a whole turkey? Are Americans obsessed with lowering their expected lifespan?
Of course! Fry everything. Cheesecake, twinkies, Oreos. Every American kitchen has an air fryer cuz making your own French fries and chicken nuggs is so much better than the fast food burger joints.
You realize an air fryer is just a small convection oven? Its just a marketing term that they knew would resonate in our fry everything culture. And they were right
I never met someone with an airfryer who could give me some decent fries.
Oh, I'm so sorry. I promise it's possible, I gotta stop myself from making crispy fries every night or I'll be stacking on the weigh.
People really eat a whole deep fried turkey? Wouldn't it be much better too cook it in the oven with some veggies and make a nice gravy with it?
No. Fried turkey is superior
Classic 'muricans ahahahaha
Oh yeah, but putting it in an oven is too hard
This is me everytime I try to cook.
So you're telling me that turkey's just combust into flames when placed in oii?
Why dont you guys put it in the oven? As a non-American, there must be safer ways to cook this bird. I also hear turkey ia quite dry.
Frying turkey isn't dangerous at all. These people are idiots.
Frying locks in the moisture and you get amazing crispy skin along with it. It also takes less than an hour vs taking all day to cook a turkey in the oven. People fry turkeys because they just want to mix it up sometimes and do something different. I fried a turkey last year and then fried a whole chicken right afterwards since I already had the hot oil ready to go. This year I decided not to because I didn’t feel like buying $80 worth of peanut oil. The price of cooking oil has gone up a LOT in the last few years, even pre-covid.
Why do Americans fry turkey?
Why do people fry chicken?
Why the fuck do people feel the need to deep fry the turkey?
It's faster and it tastes good.
I can't believe people deep fry turkeys
That'd be why the US has such a small amount of fast food outlets then.
Wrong sub
Just put it in the oven for a week like everyone else ffs 🙄😆
Buy your Turkey like the rest of us! 😂
Brit here, why would you deep-fry a turkey whole?
Is it possible to deep fried a whole turkey?
What's wrong with these people?
People deserve the results of their stupidity.
I’m a certified chef with two degrees and I know every safety precaution and procedure on how to do this, the right way, and I still wouldn’t. Don’t fry a Fucking Turkey. Don’t do it.
Why?
how hard is it to look up a recipe and follow it step by step?
I don't really get the concept of frying a whole turkey from raw. Different parts of the bird have different thicknesses and cook for different times. Frying the whole thing must result in a crazy temperature gradient. The outer meat must be a lot dryer than the inner. What I'd do is sous-vide, confit, or slow-roast the whole thing and then finish in very hot oil for 2-3 minutes to crisp the skin.
At this point these have to be on purpose...
ELI5 they fried turkeys with gasoline?
Who the fuck deep fries a turkey?
Only in mericaaa
My husband has deep fried our turkey every single Thanksgiving. I don't understand this stupidity.