The Reservoir Fire Department in Mississippi released dramatic footage showing just how dangerous it is to deep-fry a frozen turkey.
A firefighter is seen dropping the bird into the deep fryer, and within seconds, it goes up in flames. The reason you should always thaw a turkey before deep-frying it is that the water on the turkey will sink to the bottom of the fryer, because it’s denser than oil.
It will heat up and try to escape as steam, causing the oil to become displaced and bubble over. This will cause the oil to react with the flame — and poof. It’s better to be safe rather than sorry this Thanksgiving!
According to FoodSafety.gov, it will take a day to thaw every four to five pounds of a turkey. For example, a 16-pound turkey will take four days to thaw. A turkey is safe for consumption up to two days after it’s been thawed.
However, there are some methods that can speed up the process. Leaving the turkey in a sink full of cold water will thaw it in about eight hours. Just be sure to change the water out every 30 minutes and to use cold water to preserve it.
You can also microwave your turkey to thaw it, if it fits, adding six minutes per pound and following your microwave’s defrosting instructions.
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