Scientific American Why Frozen Turkeys Explode When Deep-Fried

     Today I read an article about how frozen turkeys can explode. The explosion is caused by differences in density between water and oil. Also, differences in the density of water between its solid. When the frozen turkeys are taken in oil and boiling water, the ice coating turkeys melt and turkeys rise by oil layer. 

     Why take frozen turkeys in water and oil? This is because we can do deep frying. Boiling water and oil are heated around 175 ℃. This is hotter than boiling water. You think why to take frozen turkey in oil. But in fact, the water molecules can move harder than oil molecules so the water molecules can melt frozen turkeys faster than oil molecules. Using boiling water and oil is the best way to cocking frozen turkeys.

     If you try to use boiling water and oil, you must be careful.