Deep frying a Turkey this Thanksgiving? According to the National Fire Protection Association, more cooking fires occur on Thanksgiving than on any other day. Here are a few videos of Turkey Fires gone bad and a few tips below on how to avoid being the next VIRAL sensation!
Cook Outside: Choose a flat spot on a nonflammable surface, clear of leaves.
Don’t use too much oil: The turkey will displace the oil in a fryer pot, so if there’s too much oil, it will spill out and possibly catch fire on the burner. Do a “dry run” with water in the pot to figure out how much oil you’ll need to use.
Don’t drop it in: Slowly lower your thawed turkey into the pot to prevent oil from splashing out and possibly catching fire. Don’t use water to put out an oil fire — water will only spread it. Instead, use a fire extinguisher, so keep it nearby.
Thaw the turkey first: When ice is dropped into hot oil, it vaporizes and causes the oil to pop and spatter. So thaw your turkey before you fry it. Give a frozen turkey at least three days in the refrigerator.
Never leave active fryer: Many frying pots do not have thermostat controls, and, if unattended, the oil will continue to heat until the point of combustion.