![]() This dehydration at the surface combined with the high temperature makes conditions perfect for the Maillard reaction, which is what causes that deep brown color and the delicious smell of deep-fried turkeys. Those high temperatures will cause the water in the turkey skin to evaporate pretty quickly. The boiling point of water is 212 ☏, but the temperature of oil in a deep fryer is usually around 350 ☏ or higher. ![]() ![]() Those bubbles aren’t from the oil, but from the water on the surface of the turkey that escapes as tiny pockets of steam. When you put an uncooked turkey in a boiling pot of oil, bubbles will immediately start to form. The very thing that makes deep-frying a turkey so delicious is the same thing that makes it so dangerous: the oil.Īccording to a post on UCLA’s science and food site, during deep-frying, hot oil completely envelops the food. It immediately ignited the oil and started to flame up larger.” “So as we put it in there, you saw how it started to boil. ![]() “The first demonstration, we left the flame on and had a frozen turkey with a lot of moisture on it,” said Campbell. ![]()
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