What are some instructions for deep frying a turkey with regards to safety?”
Part 1 – Safety Alerts WARNING: ALLOW POULTRY TO THAW COMPLETELY – Very important! WARNING: NEVER, EVER INSERT FROZEN OR PARTIALLY FROZEN POULTRY INTO HOT OIL! Doing so will cause a violent boil over and grease fire! Before each use always test the thermometer to insure it is working properly! Part 2 – Measuring the Oil WARNING: FAILURE TO PROPERLY MEASURE THE OIL USING THIS PROCEDURE MAY RESULT IN SERIOUS INJURY AND/OR FIRE DAMAGE Peanut oil is very popular but expensive. We recommend Bakers and Chefs Peanut Oil or for those that have a peanut allergy, use Bakers and Chefs Clear Frying Oil which is less expensive with good frying results, both of which are readily available at your Cosco or Sam’s Club Place thawed turkey on poultry rack and place into the empty, cold pot. POT SHOULD BE COMPLETE EMPTY. DO NOT ADD OIL. Fill pot with water until turkey is covered. Remove turkey and rack from pot and let the water drain back into the pot from the turkey. Mark the water level. This is the
Deep-fried turkey has its benefits: It cooks quickly. It’s non-greasy. And it’s deliciously moist. Advertisement Visit our Website But getting that deep-fried bird on the Thanksgiving table today can be a dangerous task if the cook is careless. County firefighters and safety experts are urging residents to oven-roast turkeys the traditional way and leave the deep-frying to Food Network pros. Though the taste of a deep-fried turkey is sure to please the palate, officials at Underwriters Laboratories worry backyard chefs are sacrificing safety for a tasty dish. They say the increasing number of fires related to turkey fryers is a risk that outweighs the benefits of the appliance. In fact, the product safety testing service has rated deep-frying a turkey as so risky, it will not certify any turkey fryers with the UL mark, said Division Chief Michael Cox, a county Fire Department spokesman. “There are a few instances in the county each year where there have been fires or serious injuries a
Common knowledge about deep frying turkeys boils down to two basic tenets. One, they’re supposed to be delicious (but again, I’m skeptical anything can make a turkey taste good), and pitching a 30 lb still-partially ice-block frozen into a vat of boiling oil is a somewhat risky proposition. In keeping with the scariness of deep frying a turkey, the best information I found on the process came via firefighters, with an alarming frequency of use of the term “structure fire.” If structure fires aren’t in your plans for the day, a firefighter quoted in the article says: He said those using fryers should read and follow all operating instructions; place the fryer on a flat, noncombustible surface; properly gauge the amount of oil in the fryer and avoid overfilling it; use the fryer outdoors only and at least 10 feet from the house; and have a multipurpose, dry-powder fire extinguisher on hand.
