It's that time of year when we reflect and give thanks. It also is that time of the year that we see strange claims come in, one of those are often fires caused from frying turkeys. As an avid BBQ fan, I remember the first Turkey I ever fried. It was the juciest and best one I ever cooked, I also remember that I almost scarred myself and burned my house down. Please read below safety tips to help your Thanksgiving be a day of joy and not of the misfourtune.
Turkey fryers can be dangerous, according to fire officials. Roanoke Fire-EMS and the US Consumer Product Safety Commission staff are providing these safety tips:
- Use fryer in an open area away from walls, fences and other structures.
- Never use in, on or under a garage, breezeway, carport, porch or any structure that could catch fire.
- If a fire starts, immediately call 911. Don't attempt to extinguish fire with water.
- Have at least 2 feet of space between the liquid propane tank and fryer burner.
- Position the propane tank and fryer so that the wind blows the heat of the fryer away from the tank
- Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking.
- If the turkey isn't completely thawed or is wet, that can cause excessive hot splatter when added to the oil.
- Follow the manufacturer's instructions to figure out the right amount of oil to add. Here's a good guideline:
- Fill with water until the turkey is covered by about 1/2 inch of water
- Mark water level. Dump water, dry the pot, and fill with oil to the marked level.