Turkey Fryer Table Placement: Safe Or Not?

Deep-frying a turkey is a popular choice for many, especially during Thanksgiving. It's a method to quickly prepare a delicious bird with a juicy interior and a crispy, golden-brown skin. However, it's important to note that deep-frying a turkey requires special care and equipment to ensure safety and the best results. So, can you place a turkey fryer on the table? The answer is no. Deep-frying a turkey requires a flat, non-flammable, outdoor surface, such as concrete, dirt, or gravel, with plenty of space to ensure safety. Placing a turkey fryer on a table may not provide the required stability and could pose a safety hazard. It's crucial to follow safety guidelines and use appropriate equipment when deep-frying a turkey to avoid accidents and achieve the perfect fried turkey.

Safety precautions for using a turkey fryer

Turkey fryers can be very dangerous, with a high risk of tipping over, overheating, spilling hot oil, and causing fires, burns, and other injuries. Here are some safety precautions to follow when using a turkey fryer:

• Always use turkey fryers outdoors, on a flat, level, and solid surface, away from buildings, flammable materials, wooden decks, trees, vehicles, and other structures.
• Keep children and pets away from the fryer at all times.
• Make sure the turkey is completely thawed, dry, and not stuffed before placing it in the fryer. Remove any excess fat and moisture, as they can cause the oil to splatter.
• Do not overfill the fryer with oil. Follow the manufacturer's instructions to avoid overfilling.
• Never leave the fryer unattended. Always keep an eye on the turkey and the temperature.
• Keep a grease-rated fire extinguisher nearby and know how to use it.
• Wear protective clothing, such as a BBQ apron, long sleeves, mitts, protective shoes, and safety goggles.
• Do not drink alcohol while operating the fryer.
• Avoid operating the fryer in the rain or snow.
• Keep the propane tank as far away from the fryer as possible.
• Lower the turkey into the fryer slowly to avoid oil spillage and overflow.
• Turn off the burner before lowering the turkey into the oil and turn it back on once the turkey is submerged.
• Do not use water to extinguish a fire. If a fire occurs, turn off the flame, cover the pot if safe, and call the fire department.
• Allow the oil to cool completely before moving, cleaning, or storing the fryer.
• Dispose of the oil properly after it has cooled.

How to set up a turkey fryer

Setting up a turkey fryer requires careful preparation and attention to safety. Here is a step-by-step guide on how to do it:

Choose the Right Location:

• For outdoor frying, select a spacious, open area with level ground, at least 10 feet away from your home, vehicles, decks, trees, and other structures. Avoid flammable surfaces such as wood or asphalt.
• For indoor frying, choose a large countertop away from any flammable materials and hazards.

Gather the Necessary Equipment:

• For outdoor frying, you'll need a burner, stand, pot, thermometer, hanger or basket, and a lowering mechanism. You will also need to provide a propane tank.
• For indoor frying, you'll require a large countertop fryer, which is typically a single unit.
• Other essential items include a fire extinguisher, a BBQ apron, mitts, protective shoes, and heat-resistant gloves.

Prepare the Turkey:

• Use a fresh or thoroughly thawed turkey. Frozen turkeys can cause the oil to boil over or even explode.
• Remove the neck, giblets, and any excess fat from the body cavity.
• Dry the turkey thoroughly, inside and out. Moisture can cause oil to spatter violently.
• Consider adding seasonings, injected flavorings, or marinades according to your recipe.

Determine the Amount of Oil:

• Use a test run with water to determine the required oil level. Place the thawed turkey in the fryer basket and add water until it covers the turkey by about half an inch.
• Remove the turkey and mark the water level as a guide for oil addition. Alternatively, measure the amount of water used.

Set Up the Fryer:

• For outdoor frying, assemble the stand and burner according to the manufacturer's instructions. Ensure there is nothing overhead near the flame or pot.
• Attach the fryer's gas line to the propane tank, positioning the tank as far away as possible without stretching the line.
• For indoor frying, follow the manufacturer's instructions for your specific fryer model. Typically, it involves filling the fryer with oil to the pre-marked level.

Fry the Turkey:

• Put on protective gear, including an apron, gloves, and shoes.
• Preheat the oil to 350 degrees Fahrenheit. Use a thermometer to monitor the temperature.
• Lower the seasoned turkey into the hot oil slowly and carefully. This step requires extra caution to avoid oil spillage and overflow.
• Cook the turkey for about 3 to 5 minutes per pound. Use a meat thermometer to ensure the meat reaches the correct internal temperature.
• Once done, turn off the burner and slowly lift the turkey from the oil. Place it on a rack or paper towels to drain.

Safety Precautions:

• Never leave the fryer unattended.
• Keep children and pets away from the frying area.
• Do not drink alcohol while operating the fryer.
• Always have a fire extinguisher nearby.
• Avoid walking between the propane tank and the fryer to prevent tripping or knocking over the pot.

How to prepare a turkey for frying

Preparing a turkey for frying involves several important steps, and safety should always be a priority. Here is a detailed guide on how to prepare a turkey for frying:

Thaw the Turkey Completely:

Firstly, ensure your turkey is not frozen. It is crucial to allow enough time for the turkey to thaw, usually about one day for every four to five pounds. Place the wrapped turkey in the refrigerator for two to three days before frying. If you're in a hurry, you can quick-thaw it by submerging it in cool water for about 30 minutes per pound.

Prepare the Bird:

Remove the turkey from its packaging and take out the giblets and neck (these can be retained for gravy). Pat the turkey dry, inside and out, to eliminate any moisture. Moisture can cause the oil to spatter, so ensure the bird is thoroughly dried.

Brine or Season the Turkey (Optional):

At this stage, you can choose to brine the turkey or apply dry rubs and seasonings. If brining, use a solution of salt, sugar, and herbs, ensuring the bird is fully submerged. Leave it in the brine for 24 hours, then pat it dry again. Alternatively, you can rub the turkey with a blend of spices and herbs like Chica Licka Bam Bam, a popular Cajun seasoning.

Injecting Marinades (Optional):

Some people opt for injecting marinades into the meat, but this is not necessary and may not provide the desired results. Brining or applying dry rubs is generally sufficient.

Determine the Amount of Oil:

Before filling your fryer with oil, conduct a test to determine the required amount. Place the thawed turkey in the fryer pot and fill it with water until the turkey is fully submerged. Remove the turkey and mark the water level. This indicates how much oil you will need.

Preheat the Oil:

Preheat the oil to 350°F (some recipes suggest 375°F). This step can take about an hour or longer, depending on the conditions.

Prepare the Turkey for Frying:

Place the thawed and prepared turkey, breast-side up, into a frying basket or hang it using the provided hook. Ensure the turkey is completely dry at this stage. You can apply a light coating of cooking spray or oil to the basket to prevent sticking. Sprinkle your chosen seasonings generously over the turkey, ensuring it covers all outer parts and pouring some inside for added flavour.

Slowly Lower the Turkey into the Oil:

This step requires caution. Turn off the burner temporarily, and use the provided extension tool or hook to slowly lower the turkey into the hot oil. This step should be done carefully and slowly to prevent oil from overflowing. Once the turkey is in the oil, turn the burner back on.

Fry the Turkey:

Fry the turkey for about 3-5 minutes per pound. The cooking time will depend on the weight of your turkey. A 10-pound turkey, for example, will need about 35-50 minutes. Ensure the oil temperature remains at around 350°F during cooking.

Check Doneness and Remove from Oil:

When the estimated frying time is up, turn off the heat. Use heat-resistant gloves and the lifter tool to carefully remove the turkey from the oil. Insert a probe thermometer into the thickest part of the thigh, avoiding the bone. The turkey is ready when it reaches an internal temperature of at least 165°F.

Rest and Serve:

After removing the turkey from the oil, allow it to rest for about 20 minutes before carving. This resting period ensures the juices redistribute, resulting in a juicy and tender bird.

Remember to always refer to the manufacturer's instructions for your specific fryer model and follow safety guidelines when working with hot oil.

The best oil to use for frying a turkey

It is never advisable to place a turkey fryer on a table due to the risk of fire and injury. Turkey fryers should be placed on a flat, level, and hard surface, such as concrete, that is at least 10 feet away from vehicles, decks, trees, and structures.

Now, let's talk about the best oil for frying a turkey.

Deep-frying a turkey is a popular way to cook a juicy and tender bird with a delicious crispy skin. When it comes to choosing the best oil for this task, there are several options available, each with its own unique characteristics. Here are some of the best oils to use for frying a turkey:

• Peanut Oil: Peanut oil is one of the most popular choices for deep-frying a turkey. It has a high smoke point of around 450°F, which means it can be safely heated to high temperatures without smoking or catching fire. Peanut oil also has a neutral flavor and adds a crisp texture to fried foods. It can be reused up to five times if stored and handled properly.
• Canola Oil: Canola oil is another suitable option for deep-frying a turkey. It has a high flash point, which means it is less likely to catch fire if it boils over. Canola oil also has a high smoke point, making it a safe choice for frying.
• Vegetable Oil: Vegetable oil can also be used for deep-frying a turkey, but it is important to choose a product specifically meant for deep-frying. Some vegetable oils have a high smoke point, while others may not, so be sure to check the label before purchasing.
• Refined Avocado Oil: Refined avocado oil has a smoke point of 520°F, making it a safe choice for deep-frying a turkey. It also has a neutral flavor that won't overpower the taste of the turkey.
• Safflower Oil: Safflower oil is another good option for deep-frying, with a smoke point of 510°F. It has a mild flavor and is rich in monounsaturated fats, making it a healthy choice for frying.
• Refined Soybean Oil: Refined soybean oil has a smoke point of 450°F, making it suitable for deep-frying a turkey. It is also widely available and relatively inexpensive.
• Sunflower Oil: Sunflower oil is another option for deep-frying, with a smoke point of 450°F. It has a mild flavor that won't interfere with the taste of the turkey.

When choosing an oil for deep-frying a turkey, it is important to consider the smoke point, flavor, and cost. Oils with a high smoke point are safer for deep-frying, as they can be heated to higher temperatures without smoking or catching fire. Additionally, oils with neutral flavors are usually preferred for frying, as they won't overpower the taste of the turkey. Cost is also a factor, as some oils can be more expensive than others.

How to dispose of leftover oil after frying a turkey

Frying a turkey is a great way to prepare a delicious bird, but it's important to know how to dispose of the leftover oil properly. Here are some detailed instructions on how to do just that:

Firstly, allow the oil to cool down to room temperature. Do not attempt to dispose of hot oil as it can be dangerous. Once the oil has cooled, you have several options for disposal:

• Reuse the oil: Frying oil can be reused several times before it needs to be discarded. Simply strain the oil through a cheesecloth or fine mesh strainer into a clean, lidded container. Store it in a cool, dark place until you're ready to use it again.
• Solidify and trash it: You can use a product like FryAway to solidify the oil into a block that can be thrown away. Simply sprinkle it over the cooled oil, let it solidify, and then dispose of it in the trash.
• Transfer to a closed container and toss: Pour the cooled oil into a sealable, disposable container, such as the bottle it originally came in. Close the container tightly and throw it away with the rest of your trash. However, only dispose of small amounts of oil in this manner, as large containers can leak and cause issues with waste facilities.
• Recycle it: Used cooking oil can often be recycled. Check with local services or use an online tool like 1800recycling.com to find a recycling drop-off center near you.
• Do not pour oil down the sink: Oil can congeal and clog pipes, leading to plumbing issues.
• Store oil in a safe place: Keep oil away from children and pets, and clearly label containers with the date and contents.
• Dispose of oil properly: Leftover oil should not be poured onto the ground or into storm drains, as it can contaminate waterways and harm wildlife.

By following these instructions, you can safely dispose of leftover oil after frying a turkey.

Frequently asked questions