Deep-fried fireballs scourge of Thanksgivings everywhere
Because it’s not Thanksgiving until someone’s eyebrows get singed off!
Sometimes, you just need to take a break from the #Fergusons and the #Grubers to watch idiots lighting their dinners on fire.
The Ultimate Deep Fried Turkey Fails Compilation by worldwideinterweb
Happy Thanksgiving, everyone! We promise to be serious later.
h/t BroBible
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Comments
Have a happy, safe and blessed Thanksgiving, y’all!
And Prof Jacobson, comments are closed on the Mandy Nagy post, but I see in the updates that she’ll be home (HOME!!) for Thanksgiving. If it’s doable, it’d be great if you could re-open comments there so we can wish her and her family the best. But if not, I’d just like to let them know that they’re in my thoughts and prayers on this special day, and that I’m very thankful that our Liberty Chick is making such wonderful progress and that she’s getting ever closer to being able to add her unique voice and flair to this blog and to Twitter again. Blessings!
Amy
Mandy’s home! Oh happy day.
Thanks for the flaming turkeys video, Prof. Fine way to start the day. Now to go put mine IN THE OVEN.
Fried turkey tastes great, isn’t greasy, and quick – 45 minutes for a 13 lb. bird. If you follow the frikkin’ instructions, you won’t have a fire. Those idiots in the video must be Obama voters.
https://www.youtube.com/watch?v=lf3mgmEdfwg
A Thanksgiving must…
I’ve been buying fried turkeys from an old Cajun guy for about 15 years. He fries 30-50 turkeys every Thanksgiving and Christmas without incident.
In other words, “If’n yo name ain’ Boudreaux, Thibodeaux, Hebert, Arceneaux, Duhon or some other Cajun name, you ain’ frying no turkey!” It’s a Cajun trade secret. 😆
Or as my turkey man said, “Dem fools done boin’ down dey house, see?”
Happy Thanksgiving! Laissez les bons temps rouler, cha’!
Hmmm…..dunno, but somehow the name ‘Arceneaux’ seems to lend potential to visions of flaming gobblers, too.
And I’m getting a Wile E. Coyote vibe off flamer #2.
I fry turkeys pretty routinely. Several points of learning:
1. Outside (duh)
2. Rain adds a lot of excitement
3. The blue plastic on Channellocks does not melt at 450 degrees F
4. I prefer baskets over the folded rod that goes through the center of the bird – twofold – I prefer frying breasts over the whole bird, and if frying a whole bird with the folded rod through the center – think percolator.
5. Drill holes in the radius at the bottom of the baskets – it allows tilting the basket to drain some of the most exciting oil, hence the need for the Channellocks.
6. A good thermometer helps.
7. Put the frozen bird into the basket and all into the pot. Put enough water in to cover. Take the bird and basket out. The remaining water level will indicate the starting oil level.
8. Freeboard is your friend.
9. The plastic that contains the giblets does not melt at 450 degrees F
10. Starting with a dry bird eliminates a lot of excitement
Your mileage may vary
Have a Happy and Safe Thanksgiving!
Best,
Rabid
Turn OFF the flucking open flame when inserting and removing your turkey.
Jebus, people…!!!
I find the expense of that volume of oil, and the clean-up, too great for the benefit of frying a single turkey. This is a good neighborhood project involving several birds.
I personally prefer a smoked turkey, which is a lot less thrilling and a great deal more tasty, IMNHO.
7. Put the frozen bird into the basket and all into the pot. Put enough water in to cover. Take the bird and basket out. The remaining water level will indicate the starting oil level.
BUT…
A FROZEN turkey is a BOMB. The evolution of FLASH STEAM is a killer!
Thaw your bird, peeeeeple. DRY that sucker…!!! Inside and out.
Hi Rags,
You are right to use a thawed bird to cook.
Most the mistakes I have seen involves not compensating for the proper volume of oil. Too much oil, and the displacement of the bird causes a spill and fire (turning the fire off for the dunking – good plan!). I am giving a simple guideline for determining a starting level of oil. Also remember that the oil will expand with heat, aggrevating the problem more. Back to that freeboard thng….
🙂
Best
I just thought that should be expanded on a bit, rabid.
This is, again, a good neighborhood project. With neighbors who EITHER know some basic cooking physics, OR can read a simple HOW-TO and follow it. Oh, and who have a good fire extinguisher of the right type!
Neighbors can bring their THAWED birds, and they can be ranked in terms of size, with the smaller birds going in the drink first. Cooking does NOT expend much oil, if the oil is at the right temp. So, you’d STILL want to carefully and SLOWLY immerse the next bird. If it MIGHT displace too much oil, STOP. Remove…very carefully…some hot oil. Better this than having it flow onto your driveway…which SHOULD stop the whole process, since you’d have a flammable mess to deal with before re-lighting your burner.
Best to you, too!
Well, I once rolled my gas welding cart into the kitchen to defrost my freezer. So I see no reason why you can’t just put the bird on a rotating shaft while using the torch back and forth as the bird turns.
Dude, are you suicidal?
FROZEN turkeys are pumped up with as much as 15% – 20% WATER. You’ve heard about oil and water, right? When they’re together, and get hot, especially REAL hot, and in that volume, you could easily end up in a burn ward, especially if you’ve had a couple of shots to warm you up.
Step away from the cooker and head out to Granny’s house.
Oh my. Rock-bound New England Yankee here. I think we’ll stick with the boring old “Pre-heat oven to 325*”method . . .
I fried six last night and this morning. It’s not hard but you need some common sense. Jeez…. Happy Thanksgiving!!! from Louisiana.