Galveston County, TX

Frying a turkey can create such a delicious bird, but it is also one of the most dangerous ways, compared to other cooking methods.

Did you know!

• Thanksgiving is the number one holiday for cooking fires.
• Frying turkeys annually results in 900 house fires and 5 deaths a year and totals 15 million dollars in property damage.

Safety should be your #1 priority - Here are some safety steps if you are going to fry your turkey this year:

• First you need the proper equipment. Turkey frying should be done outdoors and away from the home and any overhangs or trees and always away from children or activities. A kit for frying should have a propane tank with a hose and a burner, a large pot, a handle (for lowering and extracting), and a holder or basket for the turkey. You should also have a thermometer, gloves, and a fire extinguisher. You should wear long sleeves, pants, and close toed shoes. These clothes should not be synthetic since synthetic fabrics tend to melt and stick to skin when they burn.

• Next you will need to know the amount of oil that will be needed to fry. This can be done by placing the turkey into the pot with the holder or basket. Fill the pot up with water until the turkey is completely covered. There should be AT LEAST 4 to 5 inches of pace between the top of the water and the top of the pot. This space is necessary when that the oil begins to boil. When you remove the turkey, the amount of water in the pot is the amount of oil you will need when you begin to fry.

• Finally, you are ready to dump out the water, dry the pot, and fill it with the oil. Place in your thermometer before you begin to heat the oil. Dry your turkey thoroughly. Always use the provided tool to lower and extract the turkey. When lowering into the heated oil, you should do this slowly, as the oil will boil as it comes in contact with the turkey. It maybe necessary to stop lowering at points to allow the boiling to die down. Your face should never be directly above the pot at any point during lowering or extracting. The turkey is done when it registers 165F in the deepest part of the meat.

Some additional tips:

-Ensure that the oil you use has a smoke point above the temperature you will be heating the oil.

-Make sure that none of guests are allergic to the oil you use.

-Make sure you are not hitting bone when measuring the temperature of the meat. This will throw off the measurement.

-Do not stuff the turkey even if you are not frying. Cooking stuffing to a safe temperature inside the bird will lengthen cooking time and may overcook the meat.