Who’s looking forward to Thanksgiving? It’ll be here right before you know it. It’s crazy to think we’re already in November. Thanksgiving will probably look a lot different for everyone this year - maybe you find yourself at a smaller family or friends gathering and perhaps with a smaller turkey. How are you going to be preparing your bird this year?
If cooking the bird in the fryer is what you’re opting for, please stay safe and be aware of a few key things. Did you know that Thanksgiving is the peak day for home cooking fires? Yes, that’s right - turkey fryers are big contributors. Here’s how you can keep your Thanksgiving turkey both safe and delicious. Erie Insurance provides 7 Deep Fry Tips for the bird-cooking process - so read on!
Before you start cooking, please make sure to do the following to ensure your safety:
- Purchase the right size bird: Yes, this is KEY! A 12-14 pound turkey is usually the biggest bird a Turkey Fryer can accommodate
- Follow the thawing process: Let your turkey thaw and dry - you don’t want any excess water, which can cause oil to bubble up and lead to spillage. According to the National Turkey Federation, you need to thaw the turkey in the refrigerator for approximately 24 hours for every four or five pounds of turkey.
- Find the right spot: Make sure you place a propane-fired outdoor fryer on a level spot - more importantly, make sure it’s far away from your house and any structures. Indoor electric fryers, on the other hand, are safest on porches, patios, garages and etc - wherever there’s an electrical outlet within reach. Otherwise, it can be placed on a countertop that’s a safe distance away from overhead cabinets.
- Do not overfill: You’d be surprised how often this happens. Most fryers do have a fill line though, which indicates how much oil to put in the fryer. If yours doesn’t, just place the turkey in the fryer and fill 3-5 inches from the top of the fryer.
- Take it slow: Make sure the oil is heated slowly and check in to monitor the oil’s temperature as it increases. Be sure to pay attention to the recommendation on cooking times and temperature ranges.
- Don’t go anywhere: Don’t leave your station unattended - pay close attention while you are cooking. Flare-ups often happen when no one is keeping an eye on the cooking process.
- Be Ready (just in case): Keep an all-purpose, dry-powder fire extinguisher nearby just in case anything goes awry. And remember - never use water on a grease fire.