Thanksgiving is almost here and deep frying a turkey has increased in popularity as method to prepare the main course. The Queen Creek Fire Department wants you and your family to know that deep frying your turkey includes several risks.
These include a high risk of the fryer tipping over, the spilling of hot oil due to overfilling, overheating the cooking oil to the point of combustion, and the possibility of dangerous burns caused by the pot handles.
Deep frying safety tips:
- Turkey fryers should always be used outdoors and at a safe distance from buildings and other materials that burn.
- Never use the turkey fryer on wooden decks or in garages.
- Make sure the fryers are used on a flat surface to reduce accidental tipping.
- Never leave the turkey 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.
- Keep children and pets away from the turkey fryer.
- To avoid 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 do not mix, and water causes oil to spill over causing a fire or even an explosion hazard.
- Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.
- Only deep fry smaller turkeys-up to 12 pounds.
- It can take anywhere from 20 minutes to an hour to heat the oil, depending on the outside temperature, wind and weather.
- 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.