According to the National Fire Protection Association, every year deep fryers are responsible for 5 deaths, 60 injuries, the destruction of 900 homes, and over 15-million dollars in property damage- don’t be a statistic!
Before you lower your holiday bird in that vat of bubbling oil:
- Make sure your turkey is COMPLETELY thawed before frying! Any ice in the turkey will melt the instant it hits the hot oil. That moisture can lead to splattering and even a tiny drop of hot oil in the wrong place can spell disaster! For large turkeys, the thawing process can take up to 4 or 5 days in your refrigerator.
- Place your deep fryer on a flat surface away from structures. You don’t want that thing to tip over!!!
- Be sure to have a fire extinguisher near when frying the turkey. Also be sure you have tested that extinguisher to make sure it will work if you need it. Lastly, remember different fire extinguishers are used for different types of fires. Class B is for flammable liquids like grease, gasoline, and oil and Class K is for vegetable oils, animal oils, or fats in cooking appliances.
- Never put water on a grease fire! Water will only make it flame up higher and spread. Use your fire extinguisher or, if you were foolish enough not have one ready, baking soda. However, it takes A LOT of baking soda for that to work so you may not have enough on hand if the fire is large.
- Don’t over fill the fryer with grease and don’t let the grease get to hot. Many fryers have a fill line- don’t go past that!
- Never deep fry on a wooden deck or patio.
- Never leave the fryer unattended
- Never use a propane fryer inside the house or garage (or any structure for that matter!)
Follow these safety tips or your Thanksgiving could end up like these: