Turkey deep frying disaster demonstration - GIF

[Jon]

A montage of turkey deep frying disaster demonstrations from the US Consumer Product Safety Commission.




Previously:

Removing turkey leg tendons - GIF
Turkey call - video

[TrickieDickie]

Fried turkey is good but I am a bigger fan of turkey gravy.

[Frank S]

You can tell by the way they lowered the turkey into the fryer that they had purposefully overheated the oil for the demonstration, but it is a good demonstration of just how dangerous a turkey fryer can get if the oil is overheated, or the bird is still partially frozen.

[odd one]

It is not just about overheating the oil, they are also overfilling the pot so as to overflow when the turkey displaces the oil. It can be done safely and delicious when done right. Unlike the video, I do not do it in a garage, or on the wooden deck, nor use a frozen turkey. I use not so common sense....so I like to think.

[Fluffle-Valve]

Is this an American thing to do with your Turkey? I've never seen this in England, UK.

[Frank S]

Is this an American thing to do with your Turkey? I've never seen this in England, UK.

Some folks will deep fry anything. But like the odd one explained using a little not so common sense when cooking one does result in a somewhat better or at least different tasting bird. it also shaves hours off of the cooking time does not dry out the meat like baking in an oven, but my favorite way to prepare a bird if I simply must cook and eat one is to put it in a smoker like cooking a brisket, may add a few more hours to the cooking process than other ways but the smoke flavor in the meat is well worth it

[odd one]

Frank is absolutely correct; you can't beat smoking a turkey or brisket or pretty much any other meat for that matter. Most people here in the US only really eat a full turkey once a year and that often times that seems too frequently, so anything to be able to change or enhance the flavor. A properly smoked or deep-fried turkey (with your preferred flavor injection) I think can be compared to the difference between a nicely dry aged steak vs. a fresh one. That being said, we are having a ham today.

[Christophe Mineau]

The French cook in me reads this discussion with rolling eyes ...

[mklotz]

The French cook in me reads this discussion with rolling eyes ...

I know how you feel; I have the same response when I see a 2CV.

If you ever visit the USA, protect your gastronomic sensitivities by staying away from fairs where food stalls compete to create the most bizarre concoctions to attract customers.

[Christophe Mineau]

... Even the idea of it .... my stomach cannot bear it ...

But for the 2CV, how wrong can you be ...


OK, OK, I think there are topics for which we could never reach agreements, let's admit it ...