Deep Concerns about Deep Frying- Is your turkey worth the trouble?

A few years ago, deep fried turkeys became the craze around Thanksgiving time. But are they really worth the danger?

According to The U.S. Fire Administration, cooking was the cause of roughly 1300 reported home structure fires on Thanksgiving night 2005.  That is about 3 times the daily average!

The USFA claims that many of these fires occur becasue homeowners are busy entertaining guests while food is left unattended in the kitchen. However, one of the most recent culprits of spikes in Thanksgiving  cooking fires is the turkey fryer.

Why is the turkey fryer so dangerous?

1- Many models on the market pose a great danger of being easily tipped over

2- They contain a high quantity of cooking oil at high temperatures

Not only can turkey fryers cause devastating burns- but they have been responsible for extreemly destructive dwelling fires.

Cook Safe this Thanskgiving! Here are some tips for safe cooking:

• One major cause of turkey fryer accidents is that the turkey is not completely thawed, which can create a volatile situation. The National Turkey Federation recommends refrigerator thawing: allow approximately 24 hours for every five pounds of bird thawed.
• Use your turkey fryer outdoors, away from buildings and any material that can burn. Never use turkey fryers on wooden decks or in garages. Make sure to place the fryer on a flat surface.
• Never leave the fryer unattended. If you don’t watch it carefully, the oil may catch fire.
• Never overfill the fryer, and make sure to leave adequate room for the oil displaced by the turkey.
• Never let children or pets near the fryer when in use. And, even after the food is on the table, remember: turkey fryers remain dangerously hot for hours.
• Always use well-insulated potholders or oven mitts when using a turkey fryer. And, even though they may look silly, wear safety goggles to protect your eyes from oil splatter.
• If a fire breaks out, never use water to try to put it out. Adding water to a grease fire will only make things worse, quickly, and could result in significant fire damage, as well as devastating injury. Make certain you keep a fire extinguisher on hand, but if the fire appears unmanageable, call 9-1-1 for help, rather than fighting it yourself.
• Always use cooking equipment tested and approved by a recognized testing facility.
• Stay in the kitchen when you are frying, grilling or broiling food. If you leave the kitchen, even for a short time, turn off the stove.
• Keep anything that can catch fire – potholders, towels or curtains – away from your stove top.
• Have a “kid-free zone” of at least 3 feet around the stove and areas where hot food or drink is prepared or carried.
• Wear short, close fitting or tightly rolled sleeves when cooking. Loose clothing can dangle onto stove burners and catch fire.
• Never use a wet oven mitt, as it presents a scald danger if the moisture in the mitt is heated.
• Always keep an oven mitt and lid nearby when you’re cooking. If a small grease fire starts in a pan, put on an oven mitt and smother the flames by carefully sliding the lid over the pan. Turn off the burner. Don’t remove the lid until it is completely cool.
• If there is an oven fire, turn off the heat and keep the door closed to prevent flames from burning you and your clothing. Have the oven serviced before you use it again.