When a frozen turkey is introduced to the deep fryer, all that ice and water has to go somewhere. Initially, it goes down, beneath the less dense oil. Moments later, it vaporizes, expanding to 1700 times its original volume, forcing the hot oil to surge over the sides of the fryer and onto the flame below. Boom, inferno. So seriously, if you’re going to deep fry a turkey, take the time to thaw it first—you’ll actually have a dinner to enjoy that way.