How To Deep Fry A Turkey, According To Fire Safety Experts
There are a lot of major decisions to be made when it comes to planning your Thanksgiving menu—especially when it comes to the turkey. Are you buying fresh or frozen? Are you using a dry or wet brine? Or are you skipping the turkey entirely in favor of another main like ham or prime rib?
If you are opting to make a bird this year, there’s a good chance you’re roasting it in the oven. But many households swear by deep frying their turkeys. Proponents of the method claims that a deep fried turkey cooks more quickly, results in moister meat, and frees up valuable oven space for the rest of your holiday meal.
There are certainly perks to a deep fried turkey, but there’s also a pretty big caveat: it can be far more dangerous than just popping your poultry in the oven. Oil is a flammable material, and any leaks and spills can end up catching fire near your heating mechanism. Nothing ruins a holiday quite like calling the fire department. In fact, the National Fire Protection Agency advises against the method entirely for fear of this happening:
But, if you choose to proceed with a deep fried turkey anyway, there are several steps you can take to minimize safety risks. Whether this year is your first foray into frying your bird, or you’ve been doing it for years and need a refresher, this guide is for you. We consulted fire safety experts to unpack everything you need to know about deep frying turkey safely.
Is Deep Frying Turkey Safe?
The short answer is: no, not really. In the hustle and bustle of Thanksgiving cooking, house fires are bound to happen around the country. And working with a deep fat fryer only increases your odds.
“Thanksgiving, known for its extensive meal prep, holds the record for the most cooking-related fires of any day,” says Peter Duncanson, disaster preparedness expert at ServiceMaster Restore. “Unfortunately, the risk climbs even higher when deep-frying turkeys are involved.”
Hot, flammable cooking oil presents the primary risk, but there are several ways this preparation method can pose a safety hazard. Uneven surfaces and cooking with tools and mechanisms that are unsecured are dangerous as is, but add in a few gallons of hot oil and a large bird and you have an especially risky set-up.
Skin contact with large volumes of hot oil can cause severe burns. And if the oil comes in contact with an open flame, the potential property damage and risk of injury is even more serious. Many safety experts suggest steering clear of this cooking method entirely, but there are ways to minimize risk and successfully fry a turkey without things going awry.
"It's not as safe as other methods, but with proper preparation and doing it in the right location it can be safer," says Matthew McIntyre, technician at the District of Columbia Fire and Emergency Medical Service Department. Steve Dill, Captain of the North Plainfield Fire Department in New Jersey, says that deep frying can be a safe method "if you follow all the manufacturers instructions and safety guidelines."
How Can You Reduce Fire Risks When Frying A Turkey?
To avoid injury and property damage when frying a turkey, there are several safety precautions that home cooks should consider beforehand.
First, you should establish a safe environment for deep frying. The overwhelming consensus is that you should fry your turkey outside. McIntyre suggests setting up your frying station on "a level concrete pad far away from your house." He also advises staying away from any flammable materials—that means steering clear of wooden decks and fences. Duncanson also adds that you should "keep towels and anything flammable away from the fryer to avoid fire hazards."
You should also assess the weather conditions before you proceed. Strong winds or precipitation can increase your odds of oil splatter and potential fire.
Next, it's important to make sure you're working with the proper tools and materials. McIntyre suggests using "a standalone propane burner with a propane tank that allows you to do it outside." Dill uses a similar set up, but adds an important caveat: "If this does not feel comfortable to you then consider using an electric or air fryer."
It is worth looking into a replacement if your model is on the older side—newer turkey fryers tend to have stronger, more stable stands that can better withstand the weight of the turkey and oil.
McIntyre also suggests investing in the right accessories, namely a turkey rack and hook to lower the bird into the oil. You should also wear protective clothing, like closed toed shoes, full length pants, long-sleeved shirts, and gloves. It's best to keep your skin covered in case of any unwanted splatters.
And to be extra careful, you should always have a fire extinguisher within arm's reach. Dill emphasizes that if you need to extinguish a flame, you should never use water. Grease fires are only made worse when water is introduced, so you should always have a fire extinguisher instead.
Lastly, you should follow careful steps in the cooking process to avoid fire hazards. One of the most critical considerations is ensuring that your turkey is fully thawed. "Hot oil will bubble over and can catch fire when any water is introduced," McIntyre says. Duncanson adds that you should also pat your bird dry to wick away excess moisture before you lower it into the oil. Also, avoid stuffing anything in the turkey's cavity.
The initial descent into the fryer poses some of the most pressing fire hazards. "The most common thing that causes fires when deep frying is when people don’t think about the level the oil will be at when they add the turkey," McIntyre says. A large bird will displace much of the oil in the pot. If you're starting with a large volume of oil, there's a risk that it will overflow and cause injury or property damage.
McIntyre and Dill both suggest testing your pot's capacity before the big day with water. "Add water until it just covers the turkey, making sure the water doesn't get too close to the top. Take the turkey out and mark a line in the pot where the remaining water is," Dill explains. "Empty out the water and dry the pot thoroughly. Fill the pot with the oil to that mark you just made."
And, after the trial run, make sure the burner is turned off as you lower the turkey in case any oil ends up escaping from the pot.
While your bird is frying, you should never leave it unattended. Duncanson says you should continuously monitor the pot and "use a thermometer to keep the oil at a safe temperature and prevent fires." The temperature matters not just because it can impact your finished turkey, Dill adds. "Cooking oil heated beyond its ignition temperature will catch fire," he says. "If the oil starts smoking turn off the fryer till the temperature comes down."
Editor’s Note: For context, McIntyre stated that his views and recommendations are his own and do not represent those of the DC Fire and Emergency Medical Service Department.
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