I don't know how these things work. Where is the huge fire coming from?
I'm assuming there a burner under the fryer and the oil spills out and catches fire, right? Can you get a fire that intense from just a little oil? If not, how the hell is so much oil spilling out... are these people really that clueless or are they doing it on purpose?
I fry up a turkey or two every year and will be doing this year's in a couple hours. If you know what you are doing, pay attention, and are careful, then you will have a golden brown and delicious bird on the table, start to finish, in just over an hour.

Urgutha, it's basically a large pot on top of a propane powered "Cajun Cooker". The turkey goes into 3-4 gallons of peanut oil, ideally at 350 degrees, and comes out delicious in just over a half hour. They can be dangerous, but usually due to operator error more than anything else. If you are a drunken redneck and/or frat boy, and you overfill or overheat the fryer, or your turkey is too big, or if you don't turn the burner off before you splash the turkey right on in, or you knock the pot of boiling oil over, or god forbid you are properly leotarded and you use a frozen turkey, well, welcome to the Burn Ward son.

Anyone thinking of trying this out should watch the Good Eats episode on frying a turkey and follow all of Alton's advice, except building the stupid Turkey Derrick. Get a long sturdy pole, like a broom handle, and screw a stout hook securely into the end.
Thanks Foghorn,
I guessed as much... either people who are too drunk or too ignorant (or both) being dumbasses. No shortage of those in the U.S.!
Actually where is the huge fire coming from?
cooking fire + lots of grease = huge fire. This looks really dangerous.
Makes me proud to be an American.
Four steps to avoiding this scenario in frying a turkey.

1. Make sure frying set-up is on even concrete or asphalt.

2. Before you fry put turkey in the pot in which you will be frying the turkey. Cover the turkey with water. Remove turkey. Mark the water line. This is your oil fill point.

3. Make sure your bird is thawed and as dry as possible before introducing to hot oil.

4. Turn heat source off and introduce bird to oil, slowly lowering bird until it is submerged to avoid any potential boil over.

Also keep any children or animals away for frying area. And keep frying rig attended during cooking.

Please wait...

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