Turkey Fryer Safety

Deep frying turkeys for the holidays have become quite popular over the years. Consumers are urged to use extra caution and keep safety in mind when frying turkeys due to the potential for fires and burns. Since 1998, CPSC has reports of 75 incidents that involved fires, flames, or burns associated with turkey fryers.

Here's why using a deep-fryer can be dangerous:

• House fires associated with turkey fryers lead to injuries and property damage.
• Ignition of oil used with turkey fryers. This was often related to oil reaching excess temperatures or oil contacting the open flame of the fryer.
• Splashing of hot oil causes burns.
• If the cooking pot is overfilled with oil, it may spill out when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire that can engulf the entire unit.

The majority of reported incidents occurred while the oil was being heated, prior to adding the turkey. For this reason, it is very important consumers monitor the temperature of the oil closely. If any smoke at all is noticed coming from a heating pot of oil, the burner should be turned off immediately because the oil is overheated.

There is a risk of injury resulting from splashing due to the cooking of partially frozen meats. Thoroughly thaw and dry ALL meats before cooking in hot oil. One reported burn incident occurred when partially frozen chicken wings were added to hot oil in a turkey fryer.

Experts recommend consumers who choose to fry turkeys follow the following safety guidelines:

• Keep fryer in FULL VIEW while burner is on.
• Place fryer in an open area AWAY from all walls, fences, or other structures.
• Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.
• Raise and lower food SLOWLY to reduce splatter and avoid burns.
• COVER bare skin when adding or removing food.
• Check the oil temperature frequently.
• If oil begins to smoke, immediately turn gas supply OFF.
• If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.

For safest operation, follow these guidelines as preparations are made to use a turkey fryer:

• Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.
• Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
• Center the pot over the burner on the cooker.
• Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.
• Make sure the fryers are used on a flat surface to reduce accidental tipping.
• Never leave the fryer unattended. Most units do not have thermostat controls. If you don't watch the fryer carefully, the oil will continue to heat until it catches fire.
• Never let children or pets near the fryer when in use. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot, hours after use.

Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgment when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help.

Sources: Underwriters Laboratories Inc. and U.S. Consumer Product Safety Commission