By Brooke Hatfield
University of Georgia
In recent years, fried turkey has been gaining on traditional
roasted turkey
as the holiday dish of choice. But as fried turkey’s
popularity rises,
so do concerns about the safety of deep-fat turkey fryers.
“The people who (fry turkeys) say it produces a moister turkey,
and it’s quicker,”
said Elizabeth Andress, a University of Georgia Extension
Service food safety
specialist.
Underwriters Laboratories, Inc., the leading organization in
the United States
for testing consumer products for safety and conformity to
standards, issued
an alert in June calling the fryers “extremely dangerous.”
Frying turkeys is risky business
Although many assume the dangers of fried foods lie in their
fat content, Andress
said there is no reason to think fried turkey is any less
healthy than a regular
roasted turkey.
“The major risks with frying are safety issues and making sure
all the harmful
bacteria are killed,” Andress said.
The only way to tell if all the bacteria have been killed is to
measure the
temperature of the cooked turkey with a food thermometer in
several places.
The temperature of a whole turkey must reach 180 degrees
Fahrenheit in the innermost
part of the thigh, she said. The center of the stuffing must
reach 165 degrees.
If the stuffing hasn’t reached 165, keep cooking the turkey
until it does.
Safety concerns include the stability of the fryers,
uninsulated pot handles
and lids and the potential for oil spillovers and
overheating.
A common cause of turkey-fryer accidents is filling the pot too
full of oil,
causing the oil to spill over when the turkey is placed in the
pot. At cooking
temperatures, oil spillovers can result in severe burns.
Because of these concerns, UL has elected to not certify any
turkey fryers.
The Consumer Product Safety Commission is also investigating
the fryers.
Follow safety guidelines
If you must use a turkey fryer, the UL has issued these
guidelines:
* Always use turkey fryers outdoors a safe distance from
buildings and anything
else that can burn.
* Never use turkey fryers on wooden decks or in garages.
* Make sure you use the fryers on a flat surface to reduce
accidental tipping.
* Never leave the fryer unattended. Most units don’t have
thermostat controls.
If you don’t watch the fryer carefully, the oil will continue
to heat until
it catches fire.
* Never let children or pets near the fryer while it’s in use.
Even after use,
never let children or pets near the turkey fryer. The oil
inside the cooking
pot can remain dangerously hot for hours.
* To avoid spillovers, don’t overfill the fryer.
* Use well-insulated pot holders or oven mitts when touching
pot or lid handles.
If possible, wear safety goggles to protect your eyes from oil
splatter.
* Make sure the turkey is completely thawed, and be careful
with marinades.
Oil and water don’t mix, and water causes oil to spill over,
which could cause
a fire or explosion hazard.
* The National Turkey Federation recommends thawing the turkey
in the refrigerator,
allowing about 24 hours for every 5 pounds of turkey.
* Keep an all-purpose fire extinguisher nearby. Never use water
to extinguish
a grease fire. Remember, use your best judgment when attempting
to fight a fire.
If the fire is manageable, use an all-purpose fire
extinguisher. If it grows,
call 911 immediately for help.
Consumer hotline numbers include:
* USDA Meat and Poultry Hotline, 1-800-535-4555 or
1-800-256-7072/TTY, 10 a.m.
to 4 p.m. EST year-round. An extended menu of recorded food
safety messages
can be heard 24 hours a day.
* Butterball Turkey Talk Line, 1-800-BUTTERBALL
(1-800-288-8372), 9 a.m. to
9 p.m. EST. Full daily
calendar of hours
is available at www.butterball.com.
