Each year, Americans prepare a whopping 45 million turkeys for the traditional Thanksgiving Day feast. However, for those who decide to center their meal around a fried turkey, the potential hazards of cooking that dinner in the turkey fryer can be far worse than putting on a few extra pounds.
The above is the video, “Danger of Turkey Fryers.” For more information, pase visit www.ul.com.
For safest operation, CPSC staff recommends that consumers follow these guidelines as they prepare to use a turkey fryer:
Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.
Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
Center the pot over the burner on the cooker.
Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.
Follow the manufacturer’s instructions to determine the proper amount of oil to add. If those are not available:
Place turkey in pot
Fill with water until the turkey is covered by about 1/2 inch of water
Remove and dry turkey
Mark water level. Dump water, dry the pot, and fill with oil to the marked level.