For some, frying the Thanksgiving turkey is a family tradition. But every year families lose their homes and sometimes loved ones due to fires caused by deep fat fryers.
Just like other potentially dangerous household appliances like generators, deep fat fryers cause more than $15 million in property damage every year, according to the National Fire Protection Association. The NFPA also says hot oil splatter from cooking the bird can cause serious burns.
One-third of fryer fires start in a garage or patio, but there are simple steps to take to avoid common fire hazards.
2 comments:
Ive been deep frying turkeys for 10 years and if you dont know what you are doing dont attempt it. Its always nice to talk to someone who has deep fried a turkey first. Always drop the thawed bird in very slowly. Do not rush it. Only use about 4 gallons of oil in a standard fryer. 3.5 minutes per pound is the rule of thumb that i use. And most importantly, dont cook it near anything that may catch on fire. Cook it in the middle of the yard if you must. Our family will never oven bake a turkey again.
It takes less oil than you think. Put the turkey in the kettle first, then fill with water until it covers the bird. Take out the turkey and use a marker to make a mark where the water line now is (WITHOUT THE TURKEY). Fill with oil up to the mark, and no more!. Heat oil, fry turkey and eat.
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