Turkey Frying Safety
Turkey Frying Safety TipsRead the instruction manual for your turkey fryer and follow the instructions, especially the safety recommendations. Learn how to safely use your specific model of turkey fryer.Use a good quality oil with a high smoke point. Peanut oil or a frying oil blend is the best choice, and can be heated to 350 degrees. Over-temp oil is more likely to burn, and high temperatures cause the oil to break down quicker. There's always the chance of a fire. Keep a fire extinguisher with a Class B rating nearby. Many fire extinguishers are multi-purpose, labeled "A B C" or "B C", and those are fine…as long as the rating includes a "B". Make sure that the turkey is completely thawed before lowering it into the oil. A frozen turkey can cause more splattering, because there might be pockets of ice in the body cavity. When the ice melts, the water will boil violently, causing a dangerous splatter situation. Dry off the turkey with a few clean towels before it's seasoned. Pay extra attention to the body cavity, blotting it out thoroughly. To help dry seasonings stay in place, coat the dry turkey with oil before you rub it. The oil will not cause a splatter problem. Place the fryer in a safe location, never indoors and away from flammable materials and structures. Position the fryer on a level, solid, non-flammable surface, and never on a wooden deck or over a dry lawn. When the oil is preheated to 350 degrees, lower the turkey slowly into the oil, an inch at a time, to allow excess water to boil away safely. The UL technicians used a partially frozen turkey in this demonstration, mainly, I think, for a more dramatic affect. Turkeys MUST be totally thawed before frying, so in my opinion, UL is demonstrating a "worst case scenario", showing what happens when several mistakes are made simultaneously, which included: More Turkey Frying Safety TipsFry the lightweight turkeys, weighing no more than 14 pounds. Smaller turkeys require less oil, which makes oil boilovers less likely. They are also easier to handle, especially when attempting to gradually lower the turkey into the hot oil. Large turkeys have to be fried longer, which overcooks the outer layers of meat.Cook the turkey to a safe internal temperature. The USDA now says that the breast and thigh are safe to eat when reaching 165 degrees Fahrenheit.Watch the fryer at all times, and be aware that the oil is hot for hours after the burner has been turned off. Protect yourself with the proper clothing. Heat resistant gloves, closed toe shoes, and long sleeves are needed to protect from splatters. And wearing safety glasses would be an excellent idea. Use the minimum amount of oil to get the job done, just enough to cover the turkey. To determine how much oil to use, put the turkey in the pot, fill it with enough water to cover, remove the turkey, and measure the depth with a ruler or tape measure. Drain the water, dry the pot, and refill with oil to the correct depth. Control children and pets near the frying area. Playing kids and curious pets could knock the fryer pot over, or touch a hot surface. Keep turkey frying safety in mind while cooking that fried turkey, and you'll be able to enjoy the rest of the day worry free.
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When using a deep fryer, turkey frying safety is the number 1 concern and responsibility of the person in charge of the cooking area. When you're working with gallons of hot oil, and a high BTU gas flame, there's potential for personal injury and property damage. Be safe when frying turkeys, and keep the following safety tips in mind.