Exploding Turkeys

[ysabetwordsmith]

This article explains why inserting a frozen (or even thawed but damp) turkey into a pot of boiling oil causes an explosion. 

Allow me to compare some popular methods of turkey preparation:

* deep frying -- adds unhealthy fat, sometimes explodes and starts a fire, occasionally kills people

* brining -- adds unhealthy amounts of salt

* smoking -- reasonably safe and healthy



* roasting -- a highly safe and healthy cooking method

* slow cooking -- a highly safe and healthy cooking method, especially if you add vegetables

Given that we have methods which are safe, healthy, and tasty it seems imprudent to choose less healthy or more dangerous methods.  I propose that death by exploding turkey is grounds for a Darwin Award.

Comments

[acelightning73]

Brining doesn't need to use an unhealthy amount of salt. There's sugar in a good brine as well. It has some of the same effects as the salt - it loosens the structure of the meat so that flavors and moisture penetrate. (I use sea salt and maple syrup in my turkey brine, along with a chunk of ginger root, some rosemary, some allspice berries, black peppercorns, Sichuan peppercorns, one tiny hot chili pequin pepper, and maybe a bay leaf. Just don't leave the turkey in the brine for more than about 8 hours, or the texture gets mushy. And use some of the brining liquid in the pan to add flavor to the gravy.)