The latest trend in preparing a Turkey is Deep Frying. However,
if you don't take precautions, you may end up with an injury or fire. Deep
Fryers can be dangerous because:
Many units easily tip over, spilling the five
gallons of hot oil within the cooking pot.
If the cooking pot is overfilled with oil,
the oil may spill out of the unit when the turkey is placed into the cooking
pot. Oil may hit the burner/flames causing a fire to engulf the entire unit.
Partially frozen turkeys placed into the fryer
can cause a spillover effect. This too, may result in an extensive fire.
With no thermostat controls, the units also
have the potential to overheat the oil to the point of combustion.
The sides of the cooking pot, lid and pot
handles get dangerously hot, posing severe burn hazards.
The Bluffton Township Fire District wants you and your family
to have a safe and happy Thanksgiving. Just follow these simple cooking and
safety rules:
Deep Fried Turkey Cooking Tips:
Follow your fryer’s instructions.
Only deep fry smaller turkeys—up to 12 pounds.
Use oils with high smoke points such as peanut,
canola and safflower. Peanut oil adds flavor, but it can be a concern if
guests have peanut allergies.
To determine how much oil you’ll need, put
the turkey in the basket and place in the pot. Add water until it reaches
one to two inches above the turkey. Lift the turkey out, and use a ruler
to measure the distance from the water to the top of the fryer. Pour out
the water and dry the fryer completely.
Remember that it can take anywhere from 20
minutes to an hour to heat the oil, depending on the outside temp. wind
and weather.
Before frying, pat the turkey dry with paper
towels to keep the hot oil from spattering and popping.
Slowly lower the
turkey into the oil, and maintain an oil temp of 350ºF. Fry turkey for three
to four minutes per pound or about 35 to 42 minutes for a 10- to 12-pound
turkey.
Safety Tips:
Turkey fryers should always be used outdoors
a safe distance from buildings and any other material that can burn.
Never use turkey fryers on wooden decks or
in garages.
Make sure the fryers are used on a flat surface
to reduce accidental tipping.
Never leave the fryer unattended. Most units
do not have thermostat controls. If you don't watch the fryer carefully,
the oil will continue to heat until it catches fire.
Never let children or pets near the fryer
when in use. Even after use, never allow children or pets near the turkey
fryer. The oil inside the cooking pot can remain dangerously hot, hours
after use.
To avoid oil spillover, do not overfill the
fryer.
Use well-insulated potholders or oven mitts
when touching pot or lid handles. If possible, wear safety goggles to protect
your eyes from oil splatter.
Make sure the turkey is completely thawed
and be careful with marinades. Oil and water don't mix, and water causes
oil to spill over, causing a fire or even an explosion hazard.
The National Turkey Federation recommends
refrigerator thawing and to allow approximately 24 hours for every five
pounds of bird thawed in the refrigerator.
Keep an all-purpose fire extinguisher nearby.
Never use water to extinguish a grease fire. Remember to use your best judgment
when attempting to fight a fire. If the fire is manageable, use an all-purpose
fire extinguisher. If the fire increases, immediately call 9-1-1 for help.
Even after use, never allow children or pets
near the turkey fryer. The oil inside the cooking pots remains dangerously
hot, hours after use.
