Turkey Frying Tips

deep-fried-turkeyThanksgiving is almost here, and this weekend will see many families running to the grocery store to buy potatoes, stuffing, green beans, and of course turkey. Speaking of turkey, did you know that you can fry your turkey in a propane-powered deep fryer outdoors?

The deep fryer has become an increasingly popular way to make Thanksgiving dinner; and though a deep fried turkey is delicious, dunking a dead bird in a pot of boiling oil next to an open flame and propane tank has its dangers.

According to the National Fire Protection Association, every year deep-fryer fires are responsible for five deaths, 60 injuries, the destruction of 900 homes, and more than $15-million in property damage. But these stats can be largely avoided with some quick safety precautions and planning.

To fry a turkey safely:

  • To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.
  • Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
  • To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
  • Pat the turkey dry with paper towels.
  • Add oil to the fryer (based on the water line).
  • Preheat oil in the fryer to 375° F.
  • While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
  • When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on.
  • Cook the turkey about 3 to 4 minutes per pound.
  • The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
  • When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.

DO NOT FRY A FROZEN TURKEY. Frozen turkey dropped into hot oil can cause the ice to instantly melt and turn to stem, this reaction will happen quickly and could result in hot oil exploding from the fryer. If the burner is on this can lead to a disastrous and deadly fireball.

Additional Safety Tips: If your turkey is 14 lbs. or less, you can deep-fry it whole. If it’s 15 lbs. or more, separate the legs and thighs from the breast and fry them separately. Do not stuff you turkey when deep-frying. Cook the stuffing separately. To minimize sticking to the basket, submerge the empty basket in the hot oil for about 30 seconds; remove and place turkey inside and re-submerge.

Revere Gas wishes you a happy Thanksgiving, and if you have any questions on how to safely use propane this season feel free to call your local office.