Skip the cluck-ups: Safety tips for deep frying your Thanksgiving turkey

Thanksgiving has evolved since its humble beginnings back in 1861. Originally marked by a feast featuring venison, goose, and shellfish, Thanksgiving officially adopted turkey as its main dish in 1863. Everyone seems to have a family recipe or secret trick to make the juiciest turkey, but they rarely deliver. The turkey often ends up either too dry or undercooked, and the skin never gets as crispy as desired. This is your sign to step up your turkey game and take it to the next level–deep fried turkey.

Deep frying the turkey is not just a cooking method, it’s a delicious ritual that transforms the lifeless bird into a juicy and crispy feast for your taste buds and will have your guests raving. Warning: This method may cause you to be nominated as the official host for every Thanksgiving from here on out.

With so many deep fryers on the market, how do you pick the right one and use it safely to avoid ending up as a TikTok cautionary tale of your house going up in flames? In this guide, we'll explore safety tips and turkey deep fryers, revealing the secrets to choosing the perfect model for your needs. From innovative designs to safety features that ensure a worry-free cooking experience, we’ll cover it all.

Prioritize Safety

It’s essential to emphasize that safety should always be of the utmost importance. The experts all agree that the best place to operate your deep fryer is outdoors in a well-ventilated area away from structures, vehicles and decks. Keep the 10-foot rule in mind; no obstructions in a ten-foot perimeter and never fry on wooden decks. Additionally, remember that oil can stain concrete, as there will likely be some splatter. Your area should be a level grassy or dirt surface swept clean of dried leaves and rubbish. You should never put your fryer on cardboard, wood sheets or tarps, as these are all highly flammable.

Another important safety tip is to pay attention to your clothing. Avoid wearing anything you value, as there will be oil splatter, and it will stain. Also, be mindful of your footwear. It is a good idea to wear closed-toed shoes with a sturdy non-slip bottom. Tennis shoes are always a safer bet versus slides, flip flops or Crocs.

Finally, it is always a good idea to have a propane fire extinguisher close at hand and 911 on speed dial for obvious reasons.

Equipment

When shopping for your deep fryer unit, consider the quality of materials and the stability of the unit. Choose a model that is made with heat-resistant materials and cool touch temperature controls to avoid burns. Adjustable legs in a tripod formation create a stable unit that will reduce the chance of tip overs and spills. Since most deep fryer units do not include the propane burner, it’s a good idea to look for adjustable height legs.

Most, if not all, models come with various safety features. Key features to look for include automatic shut-off and temperature control. Ideally, choose a unit with an adjustable thermostat or a built-in temperature gauge for more precise temperature management. These help to reduce the chance of overheating the oil so it doesn’t bubble over and spill out of the pot. Being able to manually control the temperature will also reduce the chances of overcooking or burning your bird.

In addition to the stand and propane burner, the pot is the most crucial piece of equipment. A heavy-duty pot made from materials like stainless steel or aluminum, capable of withstanding high temperatures, is ideal for this cooking method. The pot should have a wide opening to easily accommodate larger birds. A useful guideline is to use a 30-quart pot for a 12-to-14-pound turkey; subsequently, a 32-quart pot can comfortably hold a 20-pound turkey along with the oil. It is not recommended to deep fry a turkey weighing more than 20 pounds.

The Gear

Many deep fryer manufacturers include accessory kits. Most of the items are essential but nevertheless, what’s included in the kit may be of poor quality. If the tools are not included, purchasing the items separately may be slightly more expensive; however, you can hand-pick the best quality for your needs and safety. Again, consider purchasing tools that are made of stainless steel or other heavy-duty materials that are able to withstand high temperatures and the weight of the bird. The necessary equipment for a safe and successful fry session includes:

• A long-handled turkey lifting hook with a secure grip for ease of handling. With the longer handle, your hands are farther away from the oil splatters when lowering and lifting the turkey.

•  A long thermometer that is heat-resistant up to 400 degrees and can be clipped to the side of the pot to constantly monitor the oil temperature.

• Heat-resistant gloves up to 500 degrees made from silicon or Kevlar that fit snugly and cover the forearms. A textured slip-resistant palm lets you get a sturdier grip when lowering and lifting the turkey.

• A Class B fire extinguisher designed to handle flammable liquids and gasses.

Safe Cooking

You’ve purchased all the equipment and gear, and you are nearly ready to get to frying. Preparing for this next step will require some advanced planning. Here is a to do list of tasks to perform a few days before your fry fest.

• After you remove your turkey from its packaging, put it in the pot and fill it with water so that the water level is three inches above the turkey. Remove the turkey from the pot and mark this spot with a piece of tape or washable marker. This allows you to determine the amount of oil you will be using so it will not spill over when lowering your turkey into the fryer.

• Do not use too much sugar in your brine as it will cause the skin to burn.

• Consider using peanut oil for frying. If you have dietary concerns, then corn, canola or vegetable oil are all good substitutions, as they all have a rather high smoke point of 400 to 450 degrees. Do not use oils like olive or avocado, as they have lower smoke points and are not ideal for deep frying.

• Make sure your turkey is completely thawed and thoroughly dried. The drier your turkey, the less chance of oil spillage. If you want to be extra sure, put the turkey in the refrigerator uncovered for a couple of days before Thanksgiving. On the day of cooking, let the bird sit at room temperature for 30 minutes and pat dry with a paper towel one last time before dropping in oil.

It’s finally fry time!

The big day is here and the time has come to fry that turkey! A few last-minute tips and away you go. When heating the oil, get the temperature up to 375 degrees. Turn your burner off and close the propane tank feed completely off. No matter how dry your bird is, when the turkey hits the oil there is going to be a rather large bubble action. Turning everything off will prevent any unwanted flaming of yourself or others. When the boil over seems to be settling, re-ignite your burners and keep the oil temperature at a steady 350 degrees.

Recommended cooking time is three minutes per pound. Periodically monitor the internal temperature of the bird with a probe thermometer while cooking. The thighs and breast should register 165 degrees before removing the turkey from the oil. At this point, the turkey will continue cooking, so it is important to let it rest about 15-20 minutes before carving to allow all the juices to redistribute themselves into the meat and not on your platter. Do not cover it with foil, or you will lose the crisp skin.

All that is left to do is tighten your bib and enjoy the fruit of your labors. Deep frying your turkey is another way to elevate your feast to new heights with tender, juicy and flavorful meat. Your oven can enjoy the day off. By carefully selecting the right equipment and ensuring safety measures are in place, you can create a memorable dish that will impress even your pickiest guest.