Turkey Fryer Caution
 Barb Daniels
 UW/Converse County Cooperative Extension Service

 A longtime food favorite in the southern United States, the delicious deep-fried turkey has quickly grown in popularity thanks to celebrity chefs such as Martha Stewart and Emeril Lagasse.  While some people rave about this tasty creation, Underwriters Laboratories Inc.’s (UL) safety experts are concerned that backyard chefs may be sacrificing safety for good taste.  

“We’re worried by the increasing reports of fires related with turkey fryer use,” says John Drengenberg, UL consumer affairs manager.  “Based on our test findings, the fryers used to produce those great-tasting birds are not worth the risks.  And, as a result of these tests, UL has decided not to certify any turkey fryers with our trusted UL Mark.”  

Here’s why using a deep-fryer can be dangerous: Many units easily tip over, spilling the five gallons of hot oil within the cooking pot.  If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot.  Oil may hit the burner/flames causing a fire to engulf the entire unit.  Partially frozen turkeys placed into the fryer can cause a spillover effect.  This too, may result in an extensive fire.  With no thermostat controls, the units also have the potential to overheat the oil to the point of combustion.  The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards.  

The Consumer Product Safety Commission has received some 30 complaints in the past two years concerning turkey fryers.  If you absolutely must use a turkey fryer, here are some tips for safer
use:
* Turkey fryers should always be used outdoors - a safe distance from buildings and any other material that can burn.
* Never use turkey fryers on wooden decks or in garages.  High heat can scorch the deck and any oil spilled or splattered will stain it.
* Make sure the fryers are used on a flat surface to reduce accidental tipping.
* Make sure the hose running from the propane tank to the cooker does not create a tripping hazard.
* Check all connections for leaks.
* 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
* Vegetable oil, cottonseed oil and other high flash point cooking oils can be used, but peanut oil is recommended because it cooks the best, has the highest flash point, is healthier and stays clear for a longer period of time.
* To avoid oil spillover, do not overfill the fryer.  Before you thaw that frozen turkey, put it in the turkey pot, then add water until turkey is submerged.  Remove turkey and note the water level.  This is how much oil you will put into the pot to cook this particular bird.
* 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.
* Make sure the turkey is completely thawed and be careful with marinades.  Oil and water don’t mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
* The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator.  Neck and giblets must be removed.
* Use paper towels to dry your turkey inside and outside.  If your turkey has any water on it the water will cause splatters when it hits the hot oil.
* Never place the lid on the pot while cooking.  This will cause the oil to get too hot.
* Use a long stemmed (12 inch) cooking thermometer to keep track of the oil temperature.  The turkey needs to be fried in oil that is 350 degrees F. Bring the oil temperature to 375 degrees F.- it will cool down to 350 degrees when the bird is lowered into the oil.  Be sure to turn the burner OFF when lowering the turkey into the hot oil, a dangerous flare up can occur if the oil overflows.
* Use a meat thermometer to check the temperature of the meat.  The breast should register at least 170 degrees F and legs and thighs should be around 180 degrees F.
* Keep an all-purpose fire extinguisher nearby.  Never use water to extinguish a grease fire.  Remember to use your best judgement 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.