There may be cause for concern when it comes to deep fried turkey this Thanksgiving. A poorly-prepared bird put into a deep fryer can cause a serious explosion.
Underwriters Laboratories has been testing turkey fryers for years.
“There are a lot of different changes that have been made, for example the base is much more solid and secure than they used to be, so there are great strides being made with turkey fryers,” says John Drengenberg of Underwriters.
Accidents in videos that seem to clog the internet following every holiday are often the result of human error.
The big mistake is putting a partially frozen turkey into a cauldron of boiling oil.
“If your turkey isn’t completely thawed, there’s ice in it, and as soon as that ice hits the hot oil, it will turn into steam and it will cause oil to come out of the turkey fryer. So make sure you thaw your turkey 24 hours in a refrigerator for every five hours of turkey. So if you have a 15-pound turkey, you have to start thawing it three days before the holiday festivities,” says Drengenberg.
Also, location is important.
“Always use your turkey fryer outdoors. Try to keep it at least 10 feet away from any structure. Not just your home, but your garage,” says Drengenberg.
The other part involves using the manufacturer’s recommended amount and type of cooking oil.
Despite the dramatic videos, do keep in mind that thousands of turkey are cooked in thousands of turkey fryers without incident.
“The turkey you get out of a turkey fryer is absolutely delicious, so that’s what makes them very popular, and if used properly, they can provide a great meal for you and your family” says Drengenberg.
Underwriters Laboratories has volumes of solid safety information on many topics. Visit www.safetyathome.com