With Thanksgiving around the corner, it’s time for a visual reminder of what happens when turkeys, gallons of boiling oil and idiocy mix.
Each year, Americans burn down their homes and burn up themselves using turkey fryers – steel buckets filled with cooking oil atop propane burners. Click through the videos above to see what that looks like when it goes wrong, and have cooking guru Alton Brown explain how to do it right.
The state Fire Marshal has released a list of turkey do's and don’ts, which is included below. Here’s the short version: Don’t use a fryer inside, do have a chemical (not water) fire extinguisher on hand, don’t overfill the fryer with oil and don’t try to fry a frozen turkey.
Here are the tips and cautions:
- Many units easily tip over, spilling hot oil from 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 or 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 have the potential to overheat the oil to the point of combustion.
- The lid and handles on the sides of the cooking pot get dangerously hot, posing severe burn hazards.
- Turkey fryers should only be used outdoors at a safe distance from buildings and any other flammable materials.
- Never use turkey fryers in a garage or on a wooden deck.
- Make sure the fryer is used on a flat surface to reduce accidental tipping.
- Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch the fryer carefully, the oil may continue to heat until it catches fire.
- Never let children or pets near the fryer even if it is not in use. The oil inside the cooking pot can remain dangerously hot hours after use.
- To avoid oil spillover, do not overfill the fryer.
- 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 do not mix, and water causes oil to spill over causing a fire or even an explosion hazard.
- The National Turkey Federation recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight.
- Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.