Thanksgiving Day fryer safety tips from the Safety Office

  • Published
  • By Staff Sgt. Julane Bentley
  • 319th Air Refueling Wing Safety Office
GRAND FORKS AIR FORCE BASE, N.D. --  Let's cut to the chase. Thanksgiving is next week and without a doubt, one food will be prepared more than any other, turkey. A rising trend amongst turkey connoisseurs is to deep fry their birds. Many say that once you have tasted a deep fried turkey, you'll never cook one in an oven again. I suppose that may be true; giving your bird a peanut oil bath sounds easy enough, but a vat of hot oil, an open flame and a big fat bird can spell disaster. And if this year is like many of the past years, 1,000s will attempt to fry their turkeys and dozens will only succeed in setting their garage or house on fire.

Below are a few simple steps to ensure the turkey gets fried and your local fire department stays at the station.

DEEP FRYER DANGERS?
-If the cooking pot is overfilled with oil, the oil may spill out and hit the burner or flames causing a fire that will engulf the entire unit.
-Partially frozen or wet turkeys placed into the fryer can cause a spillover effect. Never place a wet turkey in hot oil!!!
-With no thermostat controls, the units have the potential to overheat to the point of combustion.
-The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards.
-Precipitation is known to create problems during the holidays so have a back-up plan.

HOW TO PREVENT SERIOUS INJURIES OR ACCIDENTS WHILE USING DEEP FRYERS:
-Turkey fryers should always be used outdoors and away from buildings and other combustible material.
-Never use turkey fryers on wooden decks or in or near houses, garages, or overhanging objects.
-Make sure the fryers are used on a flat surface to reduce accidental tipping.
-Use peanut oil as it has a higher flashpoint to prevent overheating and fires! (Make sure everyone dining with is not allergic to peanuts!!)
-Check the oil temperature frequently. Oil temperature should be no hotter than 350 degrees.
-Make sure there is at least two feet of space between the liquid propane tank and fryer burner. But more space is better, just to be safe.
-Center the pot over the burner on the cooker.
-Completely thaw (United States Department of Agriculture says 24 hours for every four to five pounds) and dry turkey before cooking.
-Never let children or pets near the fryer before and after use. The oil inside the cooking pot can remain dangerously hot, hours after use.
-Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter. Yes it can happen!

FOLLOW THE MANUFACTURER'S INSTRUCTIONS TO DETERMINE THE PROPER AMOUNT OF OIL TO USE; IF THOSE ARE NOT AVAILABLE:
1. Place turkey in pot.
2. Fill with water until the turkey is covered by about 1/2 inch of water.
3. Remove and dry turkey.
4. Mark water level. Dump water, dry the pot, and fill with oil to the marked level.

HOW TO TREAT A HOT OIL BURN:
The hot oil can cause a burn quickly. To treat a minor burn injury, (Remember- cool and cover) apply cool water immediately to the area for 3-5 minutes. Do not apply ice, which can harm the skin. Do not apply butter or lotions, because this can keep the skin temperature hot, increasing the injury. Cover the burn area by applying a sterile bandage to the injured area. If the burn is serious, blisters begin to appear, seek medical treatment immediately.

Always 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 increases, immediately call 9-1-1 for help and tell them if you are located on Grand Forks Air Force Base so the base Fire Department can respond.

Happy Thanksgiving to your family from the 319th Air Refueling Wing Safety Office.

For more information, contact the Safety Office at (701)747-3364.