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Turkey Frying Hazards

November 22, 2017

Recently, fried turkey has become a holiday tradition for many families. While the end result is hopefully a delicious turkey, the process has the potential for a sad end to an otherwise happy day. If you do decide to fry a turkey, read these safety tips first.

 Things to Know:

- Thanksgiving is the peak day for home cooking fires

- When you fry foods, you increase the risk of a cooking fire.

 

Be Aware of These Hazards when Frying a Turkey:

-Turkey fryers can easily tip over spilling hot oil across a large area.

- An overfilled cooking pot will cause oil to spill over when the turkey is placed inside.

- A wet or partially frozen turkey will cause hot oil to splatter.

- Turkey fryers can easily overheat and start a fire.

- The pot, lid and handles of a turkey fryer can get dangerously hot and cause burn injuries.

- LP gas fryers pose an additional risk due to the open flame.

 

If You Fry a Turkey, Do so Safely

- Use your LP gas turkey fryer only outdoors on a sturdy, level surface well away from things          that can burn.

- Make sure to have a 3-foot kid- and pet-free zone around your turkey fryer to protect against    burn injuries.

- Never use a fryer on a wooden deck, under a patio cover, in a garage or enclosed space.

- Determine the correct amount of oil needed by first placing the turkey in the pot with water.

- Turn off the burner before lowering the turkey into the oil. Once the turkey is submerged,          turn the burner on.

- Make sure your turkey is completely dried and thawed before you fry it.

- Check the temperature often with a cooking thermometer so the oil won’t overheat.

- Use long cooking gloves that protect hands and arms when you handle these items.

- Keep all-purpose fire extinguishers nearby.

- If you want to enjoy a fried turkey, consider an electric turkey fryer.

 

Related Videos

William Shatner & State Farm present "Eat, Fry, Love," a turkey fryer fire cautionary tale, Source: State Farm 

Dangers of Turkey Fryers, Source: NFPA

 

 

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