They should have explained the thawing piece a little more thoroughly. When the inside of the carcass is still a little frozen, there is ice in the turkey which “explodes” into steam when it hits the hot oil. Thoroughly thawing the turkey and drying it with paper towels is important. You won’t be able to get all the surface moisture, though, so it is also important to lower the turkey slowly into the oil. Last time I fried a turkey I took a full couple of minutes to completely lower it to the bottom of the pot. Once the surface moisture has been completely boiled away, you should be relatively safe as long as the pot isn’t overfilled.
Some people advocate attaching the turkey to a pulley suspended by a stepladder over the pot, so you can stand several feet away from fryer as you gently lower the bird.
I’ll be safe when turkeys fry.
Or was that when pigs fry?
They should have explained the thawing piece a little more thoroughly. When the inside of the carcass is still a little frozen, there is ice in the turkey which “explodes” into steam when it hits the hot oil. Thoroughly thawing the turkey and drying it with paper towels is important. You won’t be able to get all the surface moisture, though, so it is also important to lower the turkey slowly into the oil. Last time I fried a turkey I took a full couple of minutes to completely lower it to the bottom of the pot. Once the surface moisture has been completely boiled away, you should be relatively safe as long as the pot isn’t overfilled.
Some people advocate attaching the turkey to a pulley suspended by a stepladder over the pot, so you can stand several feet away from fryer as you gently lower the bird.