Deep Fryer Fires

11/21/2018 (Permalink)

HAPPY THANKSGIVING!

Keep the bird outside where it all started is going to be the best way to keep the bird from being the reason that you are staying in a hotel on and after Thanksgiving.

FACT: According to the National Fire Protection Association: deep fryer fires cause an average of 5 deaths, 60 injuries and more than $15 million in property damage each year. Deep-frying turkeys has become increasingly popular, but the new tradition is a recipe for holiday tragedy.

Deep Fryer Fires | FDNY Smart

www.fdnysmart.org/deep-fryer-fires/

Deep-Frying Outdoors

Although you’re outdoors, using a propane deep fryer can be very dangerous. Never leave your deep fryer unattended and be sure to carefully follow these instructions:

1. To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.
2. Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
3. 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.
4. Pat the turkey dry with paper towels.
5. Add oil to the fryer (based on the water line).
6. Preheat oil in the fryer to 375° F.
7. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
8. 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.
9. Cook the turkey about 3 to 4 minutes per pound.
10. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
11. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.
12. Let cool to a good eating temperature and ENJOY!