So you just built a brand new home with Heritage Custom Builders and are preparing to host your very first Thanksgiving in your new home. Congratulations on this momentous occasion!
Because of all the hype on tv, Pinterest, and that friend of yours who won’t stop bragging, you’ve decided that rather than roast your turkey like all the other peasants, you’re going down the ultimate path of turkey preparation: frying.
But before your join the statistic club that includes 1,000 + destroyed homes, 60+ severe injuries and 5 deaths (yes, I said DEATHS), take a look at our list of 6 things ways to ensure you keep you – and your home – safe.
- PUT THE FRYER OUTSIDE
If there’s a way to avoid at least one disaster, it’s placing the fryer OUTSIDE.
Whether or not the fryer you purchase brags that it is safe for indoor use… don’t.
Let’s say it one more time: OUTSIDE. OUTDOORS. OUT OF THE HOUSE.
It should be located on a non-flammable surface (preferable concrete) far from the home and any other objects.
- Measure Your Oil
To avoid oil spilling over and creating a grease fire, it’s imperative you properly measure the quantity of oil needed to fry your particular turkey.
To do this, place the turkey in the pot beforehand and carefully measure how much water it takes to cover the turkey with about one inch of extra fluid.
Once you have this measurement make sure to let the pot and the turkey dry completely.
- Thaw and Dry Your Turkey
Anyone who has ever made the mistake of combining hot oil and water knows how hazardous it can be. In this case it is a “ten gallons of hot oil and 20-lb wet turkey” mistake. One that can – and will – create massive bubbling flames that can quickly destroy everything in their path.
In the case of a turkey, ice is the hidden enemy, and there’s plenty of spaces for it to hide. The most critical place you’re going to want to search for bits of lingering ice are in between the ribs inside the cavity of the turkey.
Rub down the inside and outside with paper towels once you’re absolutely confident there’s no more ice pieces to be discarded.
- Prepare to Fry
Once your oil has been heated to 350 degrees, your turkey is securely on the fryer hook and your fire extinguisher is close by (just in case), it’s time to cook that bird to deep-fried perfection!
But first, make sure to wear long sleeves, long pants and gloves because there is a very high chance that grease is going to splatter a bit, and you don’t want third-degree burns on Thanksgiving.
Temporarily turn off the flame to prevent a fire from any splatters and slowly lower the bird into the oil until it hits the bottom.
If you see fire, grab the extinguisher. If you don’t, congratulations! You have survived the most dangerous part of the process and kept your home intact!
- Cook to Perfection
Depending on the size of your turkey it should take around one hour for the turkey to reach 155 degrees (165 is the FDA recommended temperature and it will increase in temperature around 10 degrees as it rests).
To check your turkey’s temperature, turn off the flame, place on your long clothes and enlist the help of a friend (also in long clothes). One person will lift the turkey from the oil and the other will measure the temperature.
So you have successfully managed to fry a turkey, hooray! Now it’s time to taste the fruits of your labors.
Take pictures with your bird – selfies are acceptable in this case – make a speech and have a very delicious and fun-filled Thanksgiving!