Turkey Fryer to Turkey Fire within seconds

  • Published
  • By David Isbell
  • 47th CES, Assitant Chief of Fire Protection
LAUGHLIN AIR FORCE BASE, Texas --  The traditional oven-baked turkey is quickly being replaced with the deep-fried turkey. While some people rave about this tasty creation, it poses a fire hazard if not performed correctly. 

Underwriters Laboratories Inc.'s (UL) safety experts are concerned that backyard chefs may be sacrificing safety for good taste. UL is an independent, not-for-profit product safety certification organization that has been testing products and writing Standards for Safety for over a century. Based on test findings, UL has decided not to certify any turkey fryers with the trusted UL Mark. Only parts of the fryer will be rated, such as the regulator and hose. Additionally, the National Fire Protection Association (NFPA) and U.S. Consumer Product Safety Commission (CPSC) discourage the use of turkey fryers, but offer safety tips to help reduce the fire and burn dangers associated with cooking with turkey fryers. 

Start with a completely thawed, unstuffed bird. The container in which you fry the turkey must be large enough to hold the turkey with enough oil to cover it. To determine how much oil is needed, place the turkey in the kettle and cover with water one to two inches above the turkey. Remove the turkey and measure the distance from the top of the pot to the water line. The oil should be filled to the same level. 

Heat the oil to 350° F (180° C). Allow 45 minutes to one hour for the oil to heat. Use a candy thermometer to determine the temperature of the oil. Peanut oil is usually the preferred oil for this process because it does well at high temperatures. 

When the oil reaches 350° F (180° C), carefully lower the turkey into the pot. It takes three to five minutes per pound for the turkey to cook. The skin will be black and the wings will be burned. When the turkey begins to float, it is considered done. To make sure it has reached the appropriate temperature, remove the turkey from the oil, and insert a meat thermometer into the thigh. If the thermometer does not read 180°F (90 - 100° C), return the turkey to the oil for additional cooking. 

To reduce the risk of injury, all agencies agree on the following safety tips: 

- Make sure the turkey is completely thawed and dried before adding to the oil; water and ice crystals can cause the oil to splatter or spill over. 

- Only use turkey fryers outdoors, away from any building or material that can catch fire, and in full view.

- Never place the fryer on wooden decks or under a garage, carport, or breezeway. 

- Make sure there is at least two feet of space between the liquid propane tank and the fryer burner.

- Keep children and pets well away from the fryer when in use and for several hours after cooking.

- Never leave the fryer unattended, and monitor the temperature closely.

- If any smoke at all comes from the heating pot of oil, turn the burner off immediately because this means the oil is overheated.

- Cover bare skin and use pot holders.

- Follow the manufacturer's recommendation for the amount of oil to add, and do not overfill the fryer.

- If a fire should occur, keep away from the appliance and immediately call 9-1-1. Do not attempt to extinguish an oil/grease fire with water. Instead, use an ABC Multi-Purpose Dry Chemical Fire Extinguisher. 

Remember, it only takes a few seconds for cooking oil to go from Frying to Fire. 

Following these safety tips will help keep you and your family safe. For more information, please call the Laughlin Fire Prevention Office at 298-5036/5037.