Dangerous Turkey Frying Mistakes You Must Avoid This Thanksgiving
🐊 KNGT 🐊 | Lake Charles, LA — Alright y’all… it’s that time of year again. Folks all over Southwest Louisiana are draggin’ out them big propane fryers, thawin’ out birds, and gettin’ ready to deep-fry a Thanksgiving turkey like they’re runnin’ their own little backyard cook-off. And hey, I love a fried turkey. Crispy skin. Juicy meat. Smells like heaven sittin’ in your driveway.
But let me tell you… these things can go sideways fast. Real fast. Every year we see videos of somebody’s uncle settin’ the yard on fire, hollerin’, runnin’ around with a fire extinguisher that ain’t worked since 2004. So I went and checked out what Butterball.com says about doin’ this the safe way, because if we’re gonna do it, we might as well do it right and not end up on TikTok for the wrong reason.
How To Properly Fry A Turkey
First off, take all the stuff out the turkey. The wrapper, the neck, the giblets, chunk it all. Then pat that bird dry like you’re tryin’ to get it ready for Sunday church. Water and hot oil do not get along. They pop. They splash. They start fires.
Next thing, and this is a big one, do it outside. Not in the garage. Not on the porch. Not on a wooden deck you built “real sturdy” back in 2013. Flat ground. Away from the house. Away from the shed. Away from anything you love.
Now here’s a trick I didn’t even know till I read it, figure out your oil level with water before you ever turn on the fryer. Drop that bird into the basket, drop it into the empty frying pot, fill it with water till the bird’s just covered. Pull it back out, mark that line, dump the water, then dry everything, this is important, you dont want to mix hot oil and water. That mark is where your oil goes. No guessing. No overflow.
Heat the oil to 375°. While you’re waitin’, you can season it up however you like, inject it, rub it, whatever makes your heart happy.
Then, and this is important, when it’s time to drop the turkey, turn the burner OFF. Slowly lower it in. Real slow. Let the oil settle. Then turn the burner back on and let it cook 3 to 4 minutes a pound.
Make sure that internal temp hits 170°. Once you get the right temp, take it out slow, let the oil drain, then let it rest 20 minutes, and then you're ready to carve it up.
Bottom line… fried turkey is amazing, but it ain’t worth burnin’ down your house on Thanksgiving. Take your time. Do it safe. And keep them fire trucks in Lake Charles and Sulphur from makin’ an extra holiday run.
Y’all be careful out there, and save me a plate.