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(Forbes)   For the love of science, do NOT deep fry a frozen turkey today   (forbes.com) divider line
    More: Scary, Water, Deep frying, Cooking techniques, Ice, deep fry, Frying, Boiling, forgotten turkey  
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1805 clicks; posted to STEM » and Food » on 26 Nov 2020 at 7:45 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



48 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-11-26 7:55:06 AM  
No scientician will ever tell me what not to do! This is America!
 
2020-11-26 7:56:56 AM  
Be sure to brine it in liquid nitrogen overnite before submerging in the hot oil.
 
2020-11-26 8:05:03 AM  
YEAH! Do it tomorrow instead
 
2020-11-26 8:07:38 AM  
Not a turkey, bit a good look at an oil fire that a frozen turkey can create.

Explosive Oil Fire at 2500fps - The Slow Mo Guys
Youtube PbgdRR4yj8Y
 
2020-11-26 8:08:30 AM  
Science FAIL.

It's not like you're getting a better legal chance to deep fry a frozen turkey any other calendar day of the year than farking turkey day!

Get your pyro on!
 
2020-11-26 8:11:42 AM  
Fark user imageView Full Size
 
2020-11-26 8:14:08 AM  
From TFA:

First, you should absolutely make sure your turkey is entirely defrosted beforehand: 24 hours in the freezer for every 4 to 5 pounds of weight is completely sufficient.

/that's a recipe for success
 
2020-11-26 8:14:19 AM  
I prefer to mix a ping pong sized ball of turkey fat and thermite and place it in the cavity. It quick thaws and cooksl such a time saver. Best done outside though.
 
2020-11-26 8:26:28 AM  
i just pack mine with tannerite and shoot it
 
2020-11-26 8:28:33 AM  
1.9K upvotes and 101 people "don't tell me what to do"

Never Deep-Fry A Frozen Turkey
Youtube 7gn895y4wkc
 
2020-11-26 8:40:17 AM  
For the love of YouTube, go right ahead.
 
2020-11-26 9:19:09 AM  
My friend wanted to deep fry a turkey and used this calculator. https://www.vcalc.com/wik​i/KurtHeckman​/Oil+needed+for+Turkey+Fryer

He didn't completely trust it so he put the defrosted turkey in the pot and filled it with water so the bird was covered. He then removed the bird and checked where the water level was at and then knew how much oil to use. No explosions, no fires, just a nice fried bird.
 
2020-11-26 9:19:16 AM  

sswo: From TFA:

First, you should absolutely make sure your turkey is entirely defrosted beforehand: 24 hours in the freezer for every 4 to 5 pounds of weight is completely sufficient.

/that's a recipe for success


Not sure if serious
 
2020-11-26 9:23:34 AM  
Does the "pregnant turkey" thing work with a deep fryer?
Asking for a... fark it, just looking for an excuse to share this:
Epic Thanksgiving Turkey Prank Causes Breakdown
Youtube zNkK3AJQtUw
 
2020-11-26 9:37:36 AM  
I once came home from work to find my two young frat-boyish housemates drunk and setting up a turkey fryer on the wooden porch with a corrugated fiberglass roof.

"Oh... Hey guys... How about I take care of this. And maybe move it out on the lawn."

I dread to think what would have happened if I had spent another half hour at work.

Turned out to be a happy accident, they didn't buy enough peanut oil so I ended up adding a couple of quarts of pepper-infused olive oil I had steeping.

Hot pepper fried turkey is actually pretty amazing.
 
2020-11-26 10:00:10 AM  

maxheck: I once came home from work to find my two young frat-boyish housemates drunk and setting up a turkey fryer on the wooden porch with a corrugated fiberglass roof.

"Oh... Hey guys... How about I take care of this. And maybe move it out on the lawn."

I dread to think what would have happened if I had spent another half hour at work.

Turned out to be a happy accident, they didn't buy enough peanut oil so I ended up adding a couple of quarts of pepper-infused olive oil I had steeping.

Hot pepper fried turkey is actually pretty amazing.


No way that wouldn't have ended in tragedy (or entertainment) but that turkey does sound awesome
 
2020-11-26 10:14:01 AM  
...but, if you do, be sure to take a high-quality video and post it for us to see.
 
2020-11-26 10:29:32 AM  

BunkyBrewman: 1.9K upvotes and 101 people "don't tell me what to do"

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Yeah, but after the initial nuclear fireball, how does the turkey turn out?
 
2020-11-26 11:04:38 AM  
Wouldn't it make sense to turn off the burner during the immersion process, then turn it back on once successful? Didn't see that mentioned.
 
2020-11-26 11:08:33 AM  
Submerging a large mass of meat, .............
 
2020-11-26 11:42:18 AM  
Isn't there a wax paper bag of neck and giblet crap in the cavity? Who would deep fry that? I deep fried once just to try it. I put the plastic wrapped bird in a tall kitchen garbage bag and set it in the fryer outside, set a garden hose on dribble and ran water in the pot to de-thaw it over night. Then used the Archemedes displacement to mark how much oil to use. If you are going to bother then you might as well use the huge Cajun injection syringe. Make sure the oil is hot before
immersing the bird. It came out great. I wouldn't do it again. The peanut oil costs more than the bird but it was  fun experiment.
 
2020-11-26 11:43:53 AM  

Moosedick Gladys Greengroin: Submerging a large mass of meat, .............


media.tenor.comView Full Size
 
2020-11-26 11:58:25 AM  
Naw, go for it. The secret is to leave it in the plastic mesh bag. That will contain everything.
 
2020-11-26 12:02:01 PM  
I stopped reading where the author insists that ice is less dense than oil. Dropping ice into hot oil will result in a small explosion after the ice all melts then reaches boiling at the same time at the bottom of the oil that floats on water.
 
2020-11-26 12:32:53 PM  
I'm fixin to start a fire today. I'm not deep frying, I just don't have an oven, so I'm using a water smoker with just charcoal.

/green bean casserole on a bbq will be interesting.
 
2020-11-26 12:58:56 PM  

wildcardjack: I stopped reading where the author insists that ice is less dense than oil. Dropping ice into hot oil will result in a small explosion after the ice all melts then reaches boiling at the same time at the bottom of the oil that floats on water.


You should've kept on reading
 
2020-11-26 1:07:09 PM  

ChrisDe: BunkyBrewman: 1.9K upvotes and 101 people "don't tell me what to do"

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Yeah, but after the initial nuclear fireball, how does the turkey turn out?


Fark user imageView Full Size


If they're lucky, like this:

Fark user imageView Full Size
 
2020-11-26 1:21:30 PM  
 
2020-11-26 2:18:54 PM  
Fark user imageView Full Size


/mmm, mushroom gravy
 
2020-11-26 2:39:21 PM  
Fark user imageView Full Size
 
2020-11-26 2:46:35 PM  

jjorsett: Wouldn't it make sense to turn off the burner during the immersion process, then turn it back on once successful? Didn't see that mentioned.


If you are new to it, yes.  If you've done a shiat load of turkey's and know what to do then it's not a problem.

I just finished my second one not 15 minutes ago.  I'm taking a break before doing two more.
 
2020-11-26 2:55:15 PM  

fasahd: Isn't there a wax paper bag of neck and giblet crap in the cavity? Who would deep fry that? I deep fried once just to try it. I put the plastic wrapped bird in a tall kitchen garbage bag and set it in the fryer outside, set a garden hose on dribble and ran water in the pot to de-thaw it over night. Then used the Archemedes displacement to mark how much oil to use. If you are going to bother then you might as well use the huge Cajun injection syringe. Make sure the oil is hot before
immersing the bird. It came out great. I wouldn't do it again. The peanut oil costs more than the bird but it was  fun experiment.


This was very common back when there were different sized pots and oil came in 4-5 gallons (used to do it myself).  I just make sure I buy the same sized bird every year.  A typical 36qt-40qt fry pot will fry a 10lb-15lb turkey (weight frozen) with 3G of oil which is the size it is commonly sold in now days.  It's ok if an inch or two of turkey is sticking above the oil - in fact, that is what you want.

After taking out your giblet back and trimming off the excess skin and draining, your bird is going to lose 1-3 lbs...usually about 2lbs *depending* on what brand you buy (butterball would probably be more).

Also, recover your oil.  Don't buy the contraptions.  They sell filter material that fits in a regular oil funnel (like what you buy from the auto parts store).  Set the filter in the funnel and recover.  You can use cheese cloths and coffee filters to good effect as well.  Mind you, I'm doing 4 turkeys today (2 down, 2 to go) on the same oil.  I *probably* will not recover that oil but if I were only doing 1 or 2 turkeys, I surely would (providing no burns).
 
2020-11-26 3:01:12 PM  

BunkyBrewman: ChrisDe: BunkyBrewman: 1.9K upvotes and 101 people "don't tell me what to do"

[iFrame https://www.youtube.com/embed/7gn895y4​wkc?autoplay=1&widget_referrer=https%3​A%2F%2Fwww.fark.com&start=0&enablejsap​i=1&origin=https%3A%2F%2Fwww.fark.com&​widgetid=3]

Yeah, but after the initial nuclear fireball, how does the turkey turn out?

[Fark user image 634x641]

If they're lucky, like this:

[Fark user image 480x270] [View Full Size image _x_]



Exactly.  This is my third year to do my neighbor's turkey.  The previous two years, they got black skin on their turkey.  They insisted (still) on thawing and injecting themselves but they have not been able to judge if it is thawed enough.  The meat turns out fine (because I know how to salvage a badly thawed turkey because I've done a million frys) but the skin is black...and it ruins my oil.  Not as black as in your pic, however.

Anyway, when they finally asked, last year, I told them that they are not completely thawing and draining their turkey.  The water is shooting/steaming through the skin and nuking it.  When I dropped their turkey in, I get a 100deg drop from 350 to 250 - that's *way* too much.  You should see a drop of ~30...maybe as high as 50.  A 30deg drop and oil back up to cooking temp (325-350) within 10-15 minutes and every part of that bird will be perfectly done with no overdone.

I gave extra instructions to them this year.  Their bird came out of the fry 30 minutes (or less) ago and turned out perfect.
 
2020-11-26 3:22:24 PM  

SinisterDexter: ...but, if you do, be sure to take a high-quality video and post it for us to see.


Hell, don't even tell them not to do it. I need my exploding turkey YouTube videos.
 
2020-11-26 4:17:42 PM  
The Magna Carta guarantees my right to cook frozen turkey in a deep fryer. Study it out!
 
2020-11-26 4:30:27 PM  
I've only seen one attempt to deep fry a turkey.  It was properly thawed and dried.  The perps had a long pole to suspend the turkey as they put it in the oil.

Problem: too much oil.  Overflowed and set the parking lot on fire.
Fortunately a couple people had CO2 (IT NOC) fire extinguishers ready.
They did manage to finish cooking the bird, but years later the scorch mark where the asphalt had burned was still here.
 
2020-11-26 9:49:06 PM  
I would have tried that when I was younger
 
2020-11-26 10:02:10 PM  
To sum up, make sure your turkey isn't frozen.
as was stated again, and again, and again.....
 
2020-11-26 10:09:42 PM  
I did mine spatchcocked and on the smoker. I injected a bunch of butter and spice mix and cooked it for just short of 2 hours.  It was a bit too smoky for my taste but it was as juicy as I've ever made.  Everyone else said it was good so I'll take it as a victory.
 
2020-11-26 10:13:10 PM  

natazha: I've only seen one attempt to deep fry a turkey.  It was properly thawed and dried.  The perps had a long pole to suspend the turkey as they put it in the oil.

Problem: too much oil.  Overflowed and set the parking lot on fire.
Fortunately a couple people had CO2 (IT NOC) fire extinguishers ready.
They did manage to finish cooking the bird, but years later the scorch mark where the asphalt had burned was still here.


And that is why you pour in the cold oil WITH THE BIRD ALREADY IN THERE.  When it reaches where it needs to... you yoink out the bird, heat it up, and then put it back in.  Guessing will result in either too little oil (which will result in uneven cooking) or too much (which results in scalding oil overflowing everywhere).

Never freaking guess at that.  Ever.
 
2020-11-26 10:46:53 PM  
Honestly, how about just using an oven? Leave the deep frying to people who own a pressure fryer.
 
2020-11-27 1:20:32 AM  

bluenovaman: I did mine spatchcocked and on the smoker. I injected a bunch of butter and spice mix and cooked it for just short of 2 hours.  It was a bit too smoky for my taste but it was as juicy as I've ever made.  Everyone else said it was good so I'll take it as a victory.


Spatchcocked ours in the oven again this year and came out perfectly. To each their own, but frying seems like a waste of time/oil for a lesser result.

As for sides, even though my mashed potatoes are usually pretty decent, I went with the Robuchon method this year and holy shiat, farking amazing.
 
2020-11-27 6:43:23 AM  
If there's one thing Americans have shown themselves to be lately, it's mindful of science.

/sarcasm
 
2020-11-27 8:13:53 AM  

Wave Of Anal Fury: If there's one thing Americans have shown themselves to be lately, it's mindful of science.

/sarcasm



Science is left wing!!
 
2020-11-27 8:52:16 AM  

Linux_Yes: Wave Of Anal Fury: If there's one thing Americans have shown themselves to be lately, it's mindful of science.

/sarcasm


Science is left wing!!


"Save the neck for me, Clark."
 
2020-11-27 2:26:03 PM  

Joey Jo Jo Jr Shabadu: bluenovaman: I did mine spatchcocked and on the smoker. I injected a bunch of butter and spice mix and cooked it for just short of 2 hours.  It was a bit too smoky for my taste but it was as juicy as I've ever made.  Everyone else said it was good so I'll take it as a victory.

Spatchcocked ours in the oven again this year and came out perfectly. To each their own, but frying seems like a waste of time/oil for a lesser result.

As for sides, even though my mashed potatoes are usually pretty decent, I went with the Robuchon method this year and holy shiat, farking amazing.


Spatchcocked is the way to go. Been doing it that way for a few years now sice I was give a copy of "The Food Lab". It's fairly easy and reliable and doesn't take very long.
 
2020-11-27 4:55:24 PM  

lonomoholo: sswo: From TFA:

First, you should absolutely make sure your turkey is entirely defrosted beforehand: 24 hours in the freezer for every 4 to 5 pounds of weight is completely sufficient.

/that's a recipe for success

Not sure if serious


Yup. That's copy/pasted from the article. Do authors not proofread these days?
 
2020-11-27 6:21:20 PM  
Don't let the libby libs fool you.  Deep frying a frozen turkey is the only way to deep fry a turkey. It keeps it moist and tender.  I always make sure to keep my turkey in the deep freeze for at least a week and then set up the deep fryer in the living room and make a family spectacle out of it.  We invite the whole family.  What's left of them anyway.
 
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