By Sharon Omahen


University of Georgia

Frying a turkey can leave you with singed eyebrows and a fire
truck in your driveway. But there’s a reason deep-fried holiday
birds are growing more popular.

“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.

“But in the eyes of safety experts,” Andress said, “the typical
propane-fueled turkey fryer is a major accident waiting to
happen. There are definitely safety issues to consider.”

Don’t use too much oil

Concerns include the stability of the fryer, 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. Aside from creating a mess, oil spillovers at
cooking temperatures can cause severe burns.

To find the right amount of oil for your turkey, Andress suggests
following these tips from the National Turkey Federation.

Before you marinate the turkey, put it in the fryer basket and
place the basket in the pot. Add water until it reaches 1 to 2
inches above the turkey. Remove the turkey and measure the water
level. Pour out the water and dry the pot.

“Consumer Reports recently evaluated a new electric indoor fryer
that has added safety features such as better legs and
temperature sensors for automatic shutoff,” Andress said. “At
least one model will hold up to a 14-pound turkey.”

New electric fryer available

The new fryer is an electric deep-fryer designed strictly for
indoor use, she said. Its safety features include a control panel
with a built-in safety switch. If the panel isn’t attached
properly, the fryer won’t work.

“It also has a temperature sensor that automatically shuts down
the heating element if the oil gets hotter than 400 degrees
Fahrenheit,” she said. “Propane-fired turkey fryers can heat the
oil until it bursts into flame.”

Andress urges holiday chefs to be aware of food safety when
frying turkeys.

“You have to be sure all the harmful bacteria have been killed,”
she said. “The only way to do this is to measure the temperature
of the cooked turkey in several places with a food thermometer.”

First, heat the oil to 365 to 375 degrees Fahrenheit. This
usually takes 45 minutes to an hour.

Next, add your turkey and allow the oil to return to 365 to 375
degrees. Whole turkeys require about 3 minutes per pound to cook.
To be sure your bird is safely cooked, she said, the temperature
must reach 180 degrees in the innermost part of the thigh.

Safety measures

No matter which type of fryer you use, Andress recommends these
safety steps:

* Use propane-fired turkey fryers outdoors, a safe distance from
buildings and anything else that can burn.

* Never use turkey fryers on wooden decks or inside garages.

* Place the fryer on a flat surface to reduce the risk of
accidental tipping.

* Never leave the fryer unattended. Most propane-fired units
don’t have thermostat controls.

* Never allow children or pets near the fryer while it’s in use.
Even after use, keep children and pets away — the oil inside the
pot can remain dangerously hot for hours.

* Don’t overfill the fryer.

* Use well-insulated pot holders or oven mitts when touching the
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.

* Keep an all-purpose fire extinguisher nearby. And never use
water to extinguish a grease fire. If the fire can’t be managed
with an all-purpose fire extinguisher, call 911 for help.