Did you know that the amount of structure fires doubles on Thanksgiving due to cooking issues? Take a look at the following tips:
Only use turkey fryers outside - and 50 feet away from any building.
Make sure the fryer has at least four legs and is on a level surface.
Never use a fryer on a wooden deck or in a garage.
Test the proper oil level the night before by putting your turkey in the pot, then filling with water to just cover the bird. Make sure to leave several inches between the water level and the top of the pot. If it’s less than 4 inches, then do not fry your bird. Take the turkey out and mark the water level with a pencil - that’s where you need to fill with oil prior to cooking.
Do not allow children or pets near the fryer - even after you’re done cooking. The oil can stay dangerously hot for several hours. Many deep fryers can tip over easily, spilling hot oil which will ignite. Try to get a deep fryer with four legs of support.
Don’t leave the fryer unattended.
Use a thermometer to make sure the oil is the proper temperature. Oil that gets too hot can catch fire.
Completely thaw the bird before slowly putting it in the oil. Partially frozen items will cause a violent reaction when placed in the oil.
Use well-insulated pot holders or oven mitts when lowering the turkey into the oil to protect yourself from splatter and steam. Consider wearing safety goggles to protect your eyes.
Keep an all-purpose fire extinguisher nearby. Never use water to fight an oil fire.