FREAK Shots: The Upside of Cooking Dangerously

Turkey fryers are fixtures at southern holiday parties. As I watched my friend’s husband gleefully fry his turkey in a big vat of boiling oil this Christmas, I became a bit concerned for his and my safety … and rightly so.


Underwriters Laboratories has refused to put its label of approval on turkey fryers out of concern that “backyard chefs may be sacrificing safety for good taste.” Among other things, the fryers have caused fireballs and burned down homes.

U.L. even created this video as a warning:

Meanwhile, The Wall Street Journal‘s Environmental Capital blog reports that leftover turkey-fryer oil poured down home drains can cause clogged city sewer lines.

But Environmental Capital also notes that small-town mayors, among others, are increasingly grateful for the surplus of grease the fryers create — a valuable source of biofuels now that a regular grease supplier, school cafeterias, are cutting down on fried foods.

The fryers also make great gifts for people you hate.


I'm not a cook, and obviously not an expert when it comes to cooking techniques. But it seems to me that this deep frying method for something as big and thick as a turkey would leave a bird very well done and crispy on the outside but raw in the inside. Doesn't it?


@1, no, if you prepare the bird properly it is very juicy inside. this year we brined the turkey ahead of time and it was even juicier (maybe from the brine, maybe from experience - it's our 3rd or so fried turkey). To avoid dryness, the turkey needs to be mostly "sealed," so if you inject it with seasoning, like we do, you need to do it without making too many punctures. Additionally, water + grease and moreso ice + grease are BAD, as is overfilling the oil.

Anyhow, it's dangerous and one should watch the UL videos and read the literature on safety before attempting to fry a large bird. We've never had an incident, but we have precautions and back-up plans every time.


Fried turkey is delicious. Best way to cook the bird.

Witty Nickname

Nope, I fry a turkey every year, once you have one fried it is hard to eat anything else.

As for safety, someone is there 100% of the time the fryer is on making sure the oil does not hit the flash point, and there is always a fire extinguisher at hand.


No food like Soul Food.


I've seen a number of accidents but all were preventable. Even the fire department was guilty of one of them when they miscalculated the amount of oil and it boiled and overflowed, fortunately into a nearby storm drain - contamination, but not toxic and well-diluted. Reviewing all that can go wrong and having a good plan with back-up - oh yeah, somebody already said that...

But in agreement with 'Witty Nickname', I've eaten deep-fried turkey with Cajun spice and Jamaican jerk. I'd never go back to Pilgrim oven roast if there's a choice.


Reminds me of some amateur cooking videos that friends and I made in College, one involving our Cajun friend going back home and showing us how to deep fry turkey with his family. (mildly nsfw language in the first 5 seconds)

Ed Haines

I watched both videos. If you want to know how to deep fry a turkey unsafely, follow the technique of the UL staff (the fryer has too much oil, the turkey is dropped in too rapidly, the holder is removed immediately making partial removal impossible, and the turkey is still partially frozen). The cajun fellow is a card and very funny, however, he checks the temperature of the oil, has the turkey completely thawed and seasoned, and drops the turkey into the oil over a period of at least a couple minutes allowing the bird to come up to full immersion without the oil boiling over. He does not remove the hanger device until he is certain that the oil is safely cooking the turkey.

As to complete cooking, turkeys are hollow in the middle if one allows for thawing and removes the giblets. It cooks from inside and outside simultaneously meaning that it may be more safely heated throughout than occurs with many oven roasting methods.


mello jello

I love deep fried turkey . I never make it in an oven anymore. We inject ours with cajun marinade and fry it up in rice oil and it comes out perfect every time!


I've always worried more about the boiling pot of oil tipping off the burner. Losing a garage to a fire would seem more pleasant.


Quarter or halve the bird. Then cook it.

Bill of the East

I've only had it once and I have to admit it's absolutely delicious. It didn't make me want to go buy one of these things, though. I was thinking about the oil and health but the safety considerations are even more convincing.


My dad started frying turkeys a couple of years ago. I'd rather we went back to the old way of cooking them in the oven. Frying the meat makes it greasy and it seems to get worse when you make left-over sandwiches.

I don't recommend. Yuck.

Kerry Rose

#13. Not sure what your Dad is doing, but when cooked to the instructions it has no grease in the meat and left overs are no different than oven cooked.
As to the safty methods, all cooking is subject to fire or smoke when not thought through. Some people should not get out of bed by themselves. Common since is in order with all things. even grease and fire!
GA Fryer