L.A. Fire Department warns again about deep-fried turkey

It's not every day when the local fire department tells you how to cook.

But with Thanksgiving approaching, the Los Angeles Fire Department is urging people not to fry their turkeys. Why this turn as food police? It has less to do with calories than with the safety concerns of frying the bird.

"A longtime favorite in the southern United States, deep-fried turkey has grown increasingly popular in recent years, thanks to celebrity chefs," said LAFD spokesman Brian Humphrey on the department's blog. "What television chefs won't mention, though, is the significant danger associated with deep-fat turkey fryers."

Humphrey cites numerous dangers with deep-frying turkeys, including the hot oil spilling, the chances of a fire being sparked and the chances of the chef being burned. He also offers safety tips if you really must fry that bird.

Such warnings have become more common in recent years. Underwriters Laboratories blames Martha Stewart and Emeril Lagasse. "We're worried by the increasing reports of fires related with turkey fryer use," says John Drengenberg, UL consumer affairs manager in a statement. "Based on our test findings, the fryers used to produce those great-tasting birds are not worth the risks."

Last year, The Times John L. Mitchell profiled a eatery on Crenshaw Boulevard that does huge business Thankgiving week selling their deep-fried turkeys:

At Tasty Q Barbecue in Southwest Los Angeles, Thanksgiving is one of the busiest times of the year for deep-fried turkeys. It is a specialty at the Crenshaw Boulevard eatery, and on Wednesday workers were preparing dozens of turkeys for cooking in a vat of boiling oil. “Here you buy and we fry, or you can buy one of ours,” said Tasty Q worker Donna Morrison. “Is it dangerous? Sure, if you don’t know what you are doing. Anything can be dangerous if you don’t know what you’re doing.”

More deep-fried turkey safety tips here, plus a scary video titled "Your Turkey or Your Life."

-- Shelby Grad

Photo: Eric Boyd / LAT

Comments

[Max Zook]

In all fairness to Emeril Lagasse, I have seen two of his shows on which he deep-fried turkeys, and he was VERY careful to warn about its drawbacks. On one show he invited firemen to talk about the process and how to do it with a minimum of danger (put the fryer outside on a concrete surface or a fireproof tarp, have people help you with the heavy lifting, etc.)

[Ruby Jackson]

Right on, Patricia. That's exactly what I do, but without the bacon. Coat the entire bird with olive oil and seasoning, place it breast down in the rack, and LEAVE IT ALONE. No basting. Just flip the bird over for the last hour and the funny looking ridges even out and the skin browns nicely. It's the best way for rendering all the fat out of the dark meat and for self-basting the breast. I do the same for chickens.

[Patricia]

I have a much easier way to keep the turkey from getting dry. I cook mine upside down on a rack covered by thick strips of bacon until the last hour, then I turn it over and cook it breast up until the skin is brown.

[H. Hilborn]

For the sake of accuracy, deep-fried turkeys in the South are not traditional. Chicken was and is the common fowl, and frying in a skillet the near-universal way to cook it.

[Ellen]

Deep frying a turkey is the best way to go and it's pretty easy to do-just follow directions. We suggest using rice oil because the smoke point is higher than peanut or grapeseed oil and remember to put down a tarp outside. Fried turkey is too good not to give it a try. Don't blame Emeril and Martha.

[Joshua Stone]

I have been deep frying my turkeys for years without incident, but this I have found a new way to deep fry turkey while bringing the chance of incident down to nearly nothing. I am now deep frying without oil. A couple months ago I was at Costco and found something called The Big Easy from Char Broil. It claimed it could deep fry a turkey without oil. I figured I would give it a try since Char Broil is a respected brand, and also I knew I could return it to Costco if it didn't work as promised. It worked beautifully. The taste was exactly as if I had deep fried it in the peanut oil. The only issue I had was that it takes almost three times as long, 8-10 minutes a pound as opposed to a little over 3 minutes a pound with oil. But with the Big Easy I don't have to deal with the clean up after, I don't have to worry about disposing of the oil, and while it wasn't cheap, I will make my money back after 4 uses because of what I will save on not buying the peanut oil, which I has gone up a lot over the last few years.

Another advantage of this unit is you can put a rub on your turkey and have it be there when you are done cooking it.

I highly recommend this product, Costco has a unit that holds up to 25 lb bird, and you can get one that holds a 16 lb bird from other places.

[Brian Humphrey]

Shelby,

Thanks for sharing the word of awareness, which was heightened locally by the possibility of rain in and near Los Angeles on Thanksgiving Day. While most people will (soon?) figure out that water and hot grease don't mix (hopefully without a calamity), our parallel concern was people moving these open-flame fryers into the garage, etc.

We're pleased our blog post and video have encouraged discussion about fried turkey, a tasty treat enjoyed by many Americans and that includes firefighters and their families.

We hope everyone will understand our emphasis that frying a turkey *can* be dangerous.

Our advisory is meant to remind everyone, especially first-time turkey fryers, that **planning and preparedness** are always key to having a safe, tasty and uneventful meal - regardless of how it is prepared.

The men and women of the Los Angeles Fire Department encourage you to always cook with care!

Respectfully Yours in Safety and Service,

Brian Humphrey
Firefighter/Specialist
Public Service Officer
Los Angeles Fire Department

[bon]

Sure, There are many thngs that idiots, which the majority of those residing in Los Angeles County are, should not be allowed to do. Being around open flame, drive, vote, etc.

But then again, this is just natrual selection and if it takes a turkey fryer to do the job, let it be.

[Bubster]

Good grief. Yes, for people who never handle anything more dangerous than a feather duster deep frying a turkey is a bad idea. Last time I had one it was handled by two roofers who worked for years with 450 degree asphalt. Common sense is being infantilized out of the population.

So, once you've got that fryer set up correctly look forward to a turkey that is not greasy and without the dried meat commonly resulting from oven cooking. Season as usual; if you're ambitios season under the skin without cutting it and re-attach any loose skin. It will cook fast, probably faster than the recipe you have claims. Ice down the breast (which is fully cooked at a lower temp than dark meat) for a while before putting it in, and take it out a few degrees before your target meat temp.