Marshfield Insurance Warns About Deep Fryer Dangers this Thanksgiving

Boise Fire Department demonstrates the fire dangers of deep frying turkeys incorrectly.

According to the National Fire Protection Association, every year deep-fryer fires are responsible for five deaths, 60 injuries, the destruction of 900 homes, and more than $15-million in property damage.

Simple practices like not using a fryer in a garage or on a porch, remaining in the area where the turkey is actively cooking, and having safety equipment handy can make a significant difference.

When using a deep fryer this Thanksgiving, there are important safety tips, courtesy of HNN, to follow to keep family and home safe from harm.

“We hope everyone has a safe holiday and takes these tips to heart,” said Marshfield Fire & Rescue Chief Scott Owen.

Nick Arnoldy of Marshfield Insurance shared fire safety tips to his business’s Facebook page after a conversation with another insurance agent about potential fires. “People tend to have unfortunate incidents when they’re cooking, especially when they’re trying something new, so I thought I should post some safety tips,” he said.

Marshfield Insurance and MFRD recommends only using a turkey fryer outside. Although you’re outdoors, using a propane deep fryer can be very dangerous. Never leave your deep fryer unattended and follow these instructions:

  • To start, take the wrapper off turkey, and remove and discard the neck and giblets.
    Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
  • To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered.
  • Remove the turkey, allowing the water to drain from the turkey back into the fryer.
  • Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
  • Pat the turkey dry with paper towels.
  • Add oil to the fryer, based on the water line.
  • Preheat oil to 375° F.
  • While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavors.
  • When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil.
  • Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on.
  • Cook the turkey 3 to 4 minutes per pound.
  • The turkey is done when the dark meat is at an internal temperature of 180° F and all white meat is at an internal temperature of 165° F to 170° F.
  • When the turkey is done, slowly lift it from the pot and place it in a pan to drain.
  • Let the turkey stand for 20 minutes before removing it from the rack or basket.

News Desk
Author: News Desk