CLEVELAND, OHIO--(Marketwire - Nov. 20, 2012) - Turkeys are practically the national symbol for Thanksgiving. According to the National Turkey Federation, in 2011, about 46-million turkeys (translating into about 736 million pounds) were consumed, and a popular way to cook turkeys this time of year is deep frying. But before attempting to cook this popular holiday bird, CSA Group would like consumers to be aware that the use of outdoor gas appliances could also pose a risk of fire or injury if not used carefully and in accordance with the manufacturer's instructions. To help, CSA Group offers the following safety tips to help enjoy a happy and healthy holiday.
Before You Begin
- Read and carefully follow the manufacturer's instructions and be aware of all warnings.
- When purchasing a turkey fryer, make sure it carries the mark of an accredited certification agency, such as the CSA Star indicating that it meets applicable national standards.
- To avoid overheating of the liquid propane cylinder, ensure it is located as far away as practical from the fryer burner. Situate the fuel tank and fryer so that any wind will blow the heat from the fryer away from the tank.
- Turkey fryers should only be used outdoors and at least ten 10 feet from structures - including garages, carports and overhangs - vehicles, and combustible materials.
- Always use a turkey fryer on a level, stable, non-combustible surface, and never on a wooden deck or any structure that can catch fire. Be sure to use only the pot that came with the outdoor cooker and that it is centered directly over the burner.
Turkey Frying Time
- Never cook a partially or fully frozen turkey! A frozen turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every five pounds of bird.
- Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate. Avoid marinades that may react with the hot fryer oil.
- When filling the pot with oil, be sure to follow the manufacturer's instructions and never over-fill the turkey fryer. This can cause the oil to overflow posing a potential risk of ignition from the burner flame.
- Never heat the oil above 400°F and always use the thermometer supplied with the turkey fryer to measure the oil temperature. Check oil temperature frequently. If the oil begins to smoke, turn gas to 'off'.
- Use well-insulated oven mitts when touching a pot lid, handles or when adding or removing food to prevent the risk of burn injuries.
- Slowly lower the turkey into hot oil with caution, being careful to avoid any overflow.
- Never leave a turkey fryer unattended.
- Young children and pets should be kept away from the area where turkey fryers are being used, even after use.
- If any portion of the turkey fryer catches fire, do not attempt to extinguish or fight the fire. Immediately remove all people from the vicinity of the turkey fryer, and contact the fire department or 9-1-1. Do not attempt to extinguish fire with water!
Calling It A Day
- Never move the pot or drain the oil from the pot until the oil has cooled to a temperature of 115°F or less.
About CSA Group
CSA Group is an independent, not-for-profit membership association dedicated to safety, social good and sustainability. Its knowledge and expertise encompass standards development; training and advisory solutions; global testing and certification services across key business areas including hazardous location and industrial, plumbing and construction, medical, safety and technology, appliances and gas, alternative energy, lighting and sustainability; as well as consumer product evaluation services. The CSA certification mark appears on billions of products worldwide. For more information about CSA Group visit www.csagroup.org.