The right and wrong ways to fry a turkey

LAFAYETTE, Ind. (WLFI) – If you plan on frying a turkey for Thanksgiving, the Lafayette Fire Department is giving tips on how to properly fry, without causing a fire.

Each year in the United States, it’s estimated on Thanksgiving, there are more than 1,000 structure fires caused by deep fryers.

If you plan on frying a turkey for thanksgiving, Fire Inspector Todd Trent said there are some safety measures to keep in mind.

“Make sure that your 25-feet away from any combustible construction, not in your garage not on your deck completely away from any of that, said Trent.“

Trent said people also need to make sure the deep fryer is on a flat surface, all liquid propane lines are tight , and the tank is as far from the fire as possible.

Plus the temperature should be between 325 and 350 degrees.

“Once you get your oil mark your temperature that is ready for frying, go ahead and lower the turkey at a low slow pace, until the turkey hits the bottom of the pan, said Trent.”

Before you fry your turkey make sure your turkey is completely thawed and dried. It takes about 24 hours for every 5 pounds for your turkey to thaw.

“The biggest mistake people make is they overfill it with oil, and once they fill the turkey into the pan itself it boils over and then it auto ignites, said Trent.”

Trent says this is when people usually try to stop the flames with water, which is the wrong thing to do.

Some additional tips to keep in mind include:

  • Make sure to wear protective gloves before dropping the turkey to prevent grease burn.
  • Have an extinguisher handy in case it catches fire.

The cooking oils recommended for frying turkey include canola, peanut or vegetable oil, which all have lower chances of catching fire.

What increases the risk of the turkey catching fire is when people fry the turkey for too long. The proper amount of time to fry is three to three and a half minutes per pound.

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