Deep Frying Turkey: Plastic Safety Concerns

Deep-frying a turkey is a great way to get a juicy, tender bird with a crispy texture and delicious flavour. However, it's important to take safety precautions when dealing with hot oil. One common question people have is whether the plastic holding the turkey together can be left on when deep-frying. The answer is no – it is not safe to leave plastic on a turkey when deep-frying, as it could melt and contaminate the oil and food. It is important to remove all plastic pieces from the turkey before frying to avoid any potential hazards.

The plastic holding the turkey together should be removed before frying

Deep-frying a turkey is a great way to get a juicy, tender, and flavourful bird. However, it is important to take certain precautions to ensure safety and avoid accidents. One crucial step in preparing a turkey for deep-frying is to remove any plastic holding the turkey together. Here are some reasons why the plastic should be removed before frying:

Safety:

Plastic is a flammable material, and when exposed to high temperatures, it can melt or catch fire. By removing the plastic, you eliminate the risk of it coming into contact with the hot oil and causing a fire. This is especially important when deep-frying, as the oil is heated to very high temperatures.

Cooking Quality:

Deep-frying a turkey involves submerging it in hot oil to cook the meat quickly and evenly. If plastic is still attached to the turkey, it may melt into the oil, affecting the taste and quality of the cooked meat. Removing the plastic ensures that the turkey is cooked properly and safely.

Even Cooking:

The plastic holding the turkey together may create an uneven surface, preventing the oil from penetrating certain areas of the turkey effectively. By removing the plastic, you allow the hot oil to surround the entire bird, ensuring even cooking and browning.

Internal Temperature:

The plastic holding the turkey together may affect the internal temperature of the meat during cooking. It can act as an insulator, preventing heat from reaching the centre of the turkey. Removing the plastic ensures that the heat from the hot oil penetrates the meat evenly, resulting in a thoroughly cooked bird.

To ensure a safe and successful deep-frying experience, it is important to follow all safety guidelines and properly prepare the turkey. Removing the plastic holding the turkey together is a crucial step in this process, and it should not be overlooked. By taking the time to properly prepare the bird, you can enjoy a delicious, juicy, and safely cooked turkey.

The turkey should be completely thawed before frying

It is important to completely thaw your turkey before frying. This is because a frozen turkey can explode when added to hot oil. It is also important to dry your turkey thoroughly, as moisture can cause the oil to bubble over and spill.

There are several ways to thaw a frozen turkey. The refrigerator method is the least labour-intensive but requires more time. It is recommended that you allow 24 hours for every 4-5 pounds of turkey. For a 12-pound turkey, it will take 2.5 to 3 days to thaw in the refrigerator. You can also use a microwave oven to thaw your turkey. Check your owner's manual for the minutes per pound and the power level to use. Remove all outside wrapping and place the turkey on a microwave-safe dish. Cook immediately after thawing.

If you are short on time, you can use the cold water method. Wrap your turkey securely, ensuring that water cannot leak through the wrapping. Submerge the wrapped turkey in cold tap water, changing the water every 30 minutes. Small packages of meat may thaw in an hour or less, whereas a 12-pound bird will take approximately 6 hours.

Once your turkey is thawed, it is important to cook it immediately. A thawed turkey can be kept in the refrigerator (40°F or below) for up to 4 days before cooking.

The oil should be heated to 350-400°F

When deep-frying a turkey, the oil should be heated to 350-400°F. This temperature range is above the recommended internal temperature of cooked turkey, which is 165°F in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh. The oil temperature also needs to be high enough to account for the drop in temperature when the turkey is lowered into the oil.

Heating the oil to 350-400°F usually takes between 45 minutes to an hour, depending on the amount of oil used. It is important to note that the oil temperature should not exceed 450°F, as this is the smoke point of peanut oil, which is commonly used for deep-frying turkeys due to its high smoke point.

Once the oil has reached the desired temperature, the turkey should be slowly lowered into the pot. This process should be done cautiously and by at least two people to ensure safety. Lowering the turkey too quickly can cause the oil to overflow, leading to potential fire hazards.

After the turkey is in the oil, the burner should be turned back on, and the oil temperature should be maintained at around 350°F. The turkey should be cooked for approximately 3 to 4 minutes per pound, and the internal temperature should reach at least 165°F before serving.

It is crucial to monitor the oil temperature throughout the cooking process and make adjustments as needed to ensure the turkey is cooked thoroughly and safely.

The turkey should be slowly lowered into the oil

Lowering the turkey into the oil is one of the most important parts of the deep-frying process. It can be a nerve-wracking experience, especially if you are a beginner, as the oil will begin to bubble and rise as soon as the turkey is lowered in. It is therefore important to take your time and not panic. If anything seems wrong, such as oil spilling over the sides, do not drop the turkey and hope for the best. Instead, slowly remove the turkey from the oil, and gather yourself. Dropping the turkey can result in splashed oil burns or, in a worst-case scenario, fires.

When you are ready to lower the turkey into the oil, put on your heat-resistant gloves and use a poultry lifter hook to carefully and very, very slowly lower the turkey into the hot oil. This process should be done slowly to prevent the oil from boiling over the top of the pot. It should take 1 to 2 minutes to lower the turkey fully into the oil. Once the turkey is completely covered in oil, with the lifter touching the bottom of the pot, release the lifter tool from the base.

If at any point the oil seems close to the edge of the pot, or you see flames under the pot, do not drop the turkey. Instead, quickly remove it from the oil and move away to assess the situation. If there is too much oil in the pot, use a small saucepan to scoop out some of the oil a little at a time to reduce the amount.

It is also important to note that you should never leave a deep fryer unattended. If you need to go inside to cook something else, leave someone else responsible for keeping an eye on it.

The turkey is cooked for 3-4 minutes per pound

When deep-frying a turkey, it's important to cook it for the right amount of time. As a rule of thumb, it's recommended to deep-fry a turkey for about 3 to 4 minutes per pound. This means that a 15-pound turkey, for example, would take approximately 45 minutes to cook. However, it's crucial to use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of at least 165°F.

To achieve the perfect deep-fried turkey, there are several steps to follow. Firstly, ensure your turkey is completely thawed and dry. Any moisture or ice crystals on the turkey can be hazardous when deep-frying, as it may cause the oil to bubble or spill when the turkey is placed in the pot. Therefore, it's important to thaw the turkey several days in advance, allowing at least one day in the fridge for every 4 to 5 pounds of turkey. After thawing, check the turkey's cavity for any remaining ice crystals and pat the turkey dry with paper towels.

Next, prepare your turkey for frying by removing the neck and giblets and seasoning it with your desired flavours. You can use a dry rub, marinade, or a combination of both. Injecting the turkey with marinade is also an option to enhance the flavour and moisture of the meat. Once your turkey is prepared, it's time to heat the oil. Use a high-quality cooking oil with a high smoke point, such as canola or peanut oil, and heat it to a temperature between 325 to 375°F.

When the oil is ready, it's time to carefully lower the turkey into the hot oil. This step should be done very slowly, taking about a minute, to prevent the oil from boiling over or splashing. Once the turkey is fully submerged, deep-fry it for the recommended time of 3 to 4 minutes per pound.

After frying, slowly remove the turkey from the oil and check its internal temperature with a probe thermometer. The thickest part of the thigh should reach at least 165°F. If the turkey hasn't reached the desired temperature, return it to the oil and check every 10 minutes until it's cooked through. Finally, place the cooked turkey on a pan or paper towels to rest for 20-45 minutes before carving and serving.

Frequently asked questions