EL SEGUNDO, Calif. – Ahh the taste of Fried Food! It just explodes on the tongue, woah!! Too much chili sauce, dude!?

Every year someone’s fried turkey goes rogue. But WHY does it happen?

In this Virtually Rick we bring you the science of Turkeys that explode. Stats show there are more than double the amount of home fires over Thanksgiving, but why? Could it be our pal the Turkey getting revenge?

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As my local priest once said, if it feels wrong it probably is and jamming a frozen turkey into a vat of boiling oil well what could possibly go wrong that? Only EVERYTHING!

You have heard that oil and water don’t mix right? Well, in dating terms, it’s more because they are just not attracted to each other (their molecules anyway) so they stay apart! Ice is Frozen water, and a turkey is about 10 percent water sooo add that to oil heated way past 350 degrees and the ice in the turkey suddenly changes to steam.

This vapor expands around 1,700 times its original volume, which pushes the oil over the edge spraying water and oil everywhere including the flames of the fryer and KABOOM!! No eyebrows! Or worse!!

So hold on to your giblets, use less oil, don’t heat it too high, use a completely defrosted turkey (not a frozen one), and lower it in slowly with the burner off. Then that way you can guarantee that the only thing that’s brown and crispy this Thanksgiving is your turkey.