Why do turkeys explode when you fry them too fast?
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The water in a frozen turkey will very rapidly turn to steam. The escaping steam pushes the oil up and out of the way, spilling it all over whatever is nearby.
When water turns into steam, it gets about 1800x bigger in volume. When you just drop a turkey in quickly, that turns a lot of the turkey’s liquid into steam all at once. This generates a big volume of steam inside and beneath the surface of the hot oil. All the gas being made needs to go somewhere, so it “explodes” up and out of the fryer, throwing a bunch of oil out with it.
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