Thanksgiving Dinner – Safety Tips for Frying a Turkey
Each Thanksgiving you and your family may spend some time debating whether a baked turkey or a fried turkey is better. Some will say fried but are hesitant on doing so because of the safety concerns that come with frying a turkey. Have no fear, if your method of choice is frying instead of baking, we are here with some helpful tips for you to follow to help avoid problems while frying that soon to be delicious turkey.
- Keep the turkey fryer away from the house. It is important to set up the fryer more than 10 feet away from your home.
- Place the fryer on a level surface and avoid moving it once it’s in use.
- Choose a smaller turkey for frying. A bird that’s 8 to 10 pounds is best; pass on turkeys over 12 pounds.
- Keep the propane tank a safe distance from the burner. Leave two feet between the tank and the burner when using a propane-powered fryer.
- Turn off the burner before lowering the turkey into the oil. Once the turkey is submerged, turn the burner on.
- Protect yourself. Wear goggles to shield your eyes, use oven mitts to protect your hands and arms.
- Make sure to always be monitoring the turkey, never leave the turkey unattended while in the fryer
- Check the temperature to know when the turkey is done. The oil temperature should be at 325 degrees F, according to Nicole Johnson, Butterball Turkey Talk Line expert. She adds that it may take 4 to 5 minutes per pound to reach the recommended temperatures, as dark meat should get up to an internal temperature of about 180 degrees F, and white meat to an internal temperature of about 170 degrees F, she says.
- Keep children and pets away from the fryer at all times.
- Clean up cautiously. Slowly remove the bird from the fire, turn off the heat, and carefully clean up your frying space.
