Because It’s Not Thanksgiving Until…

… I’ve watched turkeys get set on fire.

I don’t know precisely when deep-fried turkeys hit the public awareness the way they’ve been popular the past few years. I know I didn’t see the fryers large enough for it in the grocery store around Thanksgiving until at most four years ago.

With this cultural discovery of deep-frying turkeys has come another new cultural standby: the “How Not To Fry A Turkey” video, a new and predicable mainstay of pre-Thanksgiving television news. Watching at least a few of these has become an annual tradition of mine.

So, here are some current favorites.

My new favorite, which was released last year but I somehow missed, is by the firefighters of Cobb County, Georgia. I love the delivery style in this one.

Turkey Deep Fat Fryer Public Service Announcement by CobbFireVideos

Another official organization PSA, and my traditional standby because of its desire to be as destructive as possible, is the Underwriters Laboratories discussion of why no turkey frying equipment bears a UL seal of approval. To my delight, it’s now available in high quality as of earlier this month.

Underwriters Laboratories Turkey Fryer Demonstration by safetyathome

And in the amateur video category, gloves and closed-toe shoes are Very Important. If you’re frying a turkey this year, remember that it’s not just the things that can cause a conflagration that you have to be careful about – grease splatterhurts.

How not to deep fry a turkey bywelderb

Have a safe and happy Thanksgiving, everyone.


2 Responses to “Because It’s Not Thanksgiving Until…”

  1. codeman38 Says:

    Heh, even TV medical dramas are getting into the act this year. In the show Trauma this week, one of the cases was someone who tried deep-frying a frozen turkey, ending up with fourth-degree burns in the process.

    • megaforte84 Says:

      I can believe it.

      Ice meeting grease is one of the most dangerous moments in the process, and it can happen even to people who think they’ve got everything set up correctly.

      The moment it usually accidentally happens is visible in the third video, when the extra high bubbling starts from the cooking oil getting into the body cavity of the turkey. If there’s unknown ice remaining, it will apparently quite often be straight down that hole, insulated from thawing correctly by the rest of the bird.

      Which causes problems if you’ve checked the outside, used a meat thermometer to check the deeper spots in the meat, but never thought to look or feel inside.

      I’m glad we always oven-bake our bird. Much less risky.

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