Turkey Fryer Safety

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Consider purchasing an Turkey Fryer outdoor turkey cooking appliance that does Safety not use oil. NFPA discourages the use of outdoor gas- fueled turkey fryers that cook the turkey , in hot oil. The use of turkey fryers can lead to devastating burns, other injuries and the destruction of property. The Dangers of Turkey Fryers KKK Hot oil may splash or spill during the cooking. Contact between hot oil and skin could result in serious injury. KKK A hot oil spill can happen with fryers designed for outdoor use using a stand. The fryer could tip over or collapse causing the hot oil to spill. Newer countertop units using a solid base appear to reduce this risk. NFPA does not believe the risks of either type of turkey fryer to be acceptable because of the large amount of hot oil involved and the speed and severity of burns. KKK In deep frying, oil is heated to temperatures of 350° Fahrenheit or more. Cooking oil is combustible. If it is heated above its cooking temperature, its vapors can ignite. KKK Propane-fired turkey fryers must be used outdoors. They are very popular for Thanksgiving. Many parts of the country may have rain or snow at this time of year. If rain or snow hits the hot cooking oil, the oil may splatter or turn to steam, leading to burns. KKK Turkeys must be completely thawed before placing in the fryer, because a partially Oil-less Fryers thawed turkey will cause the oil to splatter causing serious burns. NFPA urges those who prefer fried turkey to KKK The fryers use a lot of oil, about five gallons. look for grocery stores, Considering the size and weight of the specialty food retailers, turkey, extreme caution must be taken and restaurants that sell when placing and removing the turkey from deep fried turkeys, or the fryer to be sure its is not dropped back consider a new type of into the fryer, splattering the oil on the chef. “oil-less” turkey fryer.” Your Source for SAFETY Information NFPA Public Education Division • 1 Batterymarch Park, Quincy, MA 02169 www.nfpa.org/education .

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