I'm betting "exploding turkeys" wasn't on your bingo card for today. It surely wasn't on mine. But apparently the deep-frying of turkeys, while producing a delicious Thanksgiving main course, also carries the risk of detonating your dinner. Here's why.

Key takeaways

- Deep-fried turkeys can explode due to density differences between hot oil and water inside the turkey, and the high temperature of the oil.

- To avoid explosions, thaw and dry the turkey, avoid overfilling the pot with oil, lower the turkey slowly into the oil, never leave the equipment unattended, and have a fire extinguisher nearby.

- Follow safety tips: choose an outdoor location, thaw and dry the turkey, use a turkey fryer, measure and heat the oil correctly, maintain a safe distance, dress appropriately, use a meat thermometer, cook in small batches, and be prepared for emergencies.

Thawing would seem to be the key step here, and that's not surprising; the sudden combination of a frozen object and near-boiling temperature oil is certain to cause an unpleasant and immediate reaction, as anyone who has ever worked in a fast-food joint with a deep-fryer could tell you. But, as this piece cautions us, there is also the issue that oil and water just don't mix. Perhaps some kind of warning device on the boiler is in order; maybe, say, a gob-bell. But if there is a mishap, it should be taken in stride, as long as no one was hurt and no fowl play is suspected. Otherwise, a butter-brawl could ensue.

One reason (turkeys explode) is because of the difference in density between oil and water. When you deep fry a turkey, the water in the turkey interacts with the hot oil, causing density differences that can lead to an explosion.

Another reason why deep fried turkeys can explode is because of the high temperature of the oil.

The high temperature of the oil causes the bird to cook from the inside out. The internal heat can’t escape causing a lot of pressure to build inside the bird and eventually explodes.

I've never tried deep-frying a turkey, although one of my sons-in-law has developed some skill at it, with delicious results. I'm reminded of the time back in the day, though, when a buddy of mine tried to pressure-cook a pork roast, and somehow that process got away from him. His pressure cooker was a tad unconventional, being made from an old steel ammo can, and it ended up not being up to the task; it's amazing how far chunks of sheet steel and undercooked pork can fly when propelled by a good head of steam. An exploding turkey is liable to cover some ground, too, making it a case of poultry in motion.

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So, yes, exercise some caution, deep-fry your turkey safely - and then you and your family can gobble it up.

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