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Deep Frying Safety
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:
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Many
units easily tip over, spilling the five gallons of hot oil within the
cooking pot.
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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.
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Partially frozen turkeys placed into the fryer can cause a spillover
effect. This too, may result in an extensive fire.
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With no
thermostat controls, the units also have the potential to overheat the
oil to the point of combustion.
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The
sides of the cooking pot, lid and pot handles get dangerously hot,
posing severe burn hazards.
Deep Fried Turkey Cooking Tips:
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Follow
your fryer’s instructions.
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Only
deep fry smaller turkeys—up to 12 pounds.
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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.
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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.
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Remember
that it can take anywhere from 20 minutes to an hour to heat the oil,
depending on the outside temp. wind and weather.
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Before
frying, pat the turkey dry with paper towels to keep the hot oil from
spattering and popping.
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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:
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Turkey
fryers should always be used outdoors a safe distance from buildings and
any other material that can burn.
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Never
use turkey fryers on wooden decks or in garages.
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Make
sure the fryers are used on a flat surface to reduce accidental tipping.
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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.
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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.
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To avoid
oil spillover, do not overfill the fryer.
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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.
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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.
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The
National Turkey Federation recommends refrigerator thawing and to allow
approximately 24 hours for every five pounds of bird thawed in the
refrigerator.
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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.
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Even
after use, never allow children or pets near the turkey fryer. The oil
inside the cooking pots remains dangerously hot, hours after use.
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