Frying Turkeys and Your Safety
Each year, many people are severely burned and their homes are damaged from fires caused by frying turkeys for Thanksgiving. Here are some safety tips from Elizabeth Ardness, University of Georgia College of Agricultural and Environmental Services found on www.georgiahealthnews.com.
Many times accidents are caused by misused equipment and overfilling.
1. Misused equipment: unstable fryer stands
2. Uninsulated pot handles
3. Fry Pots Overfilled with oil
To prevent overfilling, drop the turkey in the pot before marinating. Add enough water to cover 2" above the turkey. Remove the turkey and mark the water level. Once you have dried the pot, you can add oil to the waterline mark. Marinate your turkey and add back to the pot once the oil reaches 365-375 degrees Faranheight. This will take 45 minutes to an hour.
It is also important to kill all harmful bacteria. According to www.butterball.com you must measure the temperature of the turkey in several places. Once the temperature has reached 180 degrees Fahrenheit at the thigh, and 170 degrees at the breast your turkey should be ready to enjoy!
Also, be sure that your frying area is at least 10 feet away from your home and on level ground.
Happy Thanksgiving to you and yours!