Thanksgiving would not be the same without turkeys, yet very few people take the time to learn how to handle them properly. Any poultry needs special attention when handling. Thawing a frozen turkey the proper way is important to the safety of your family. Never thaw a turkey at room temperature because this promotes the growth of dangerous bacteria.
The safest way to thaw a turkey is to thaw it in the refrigerator. You should do this with the turkey still in its' own unopened wrapper breast facing up and placed on a tray. The accepted rule of thumb for time is 1 day refrigerator thawing for every four pounds of turkey.
Start holiday cooking with a clean stove and oven. Keep the kitchen off-limits to young children and adults that are not helping with food preparations to lessen the possibility of kitchen mishaps. When cooking, do not wear clothing with loose sleeves or dangling jewelry. The clothing can catch on fire and the jewelry can catch on pot handles, causing spills and burns.
Cook on the back burners when possible and turn pot handles in so they don't extend over the edge of the stove. Never leave cooking unattended. If you must leave the kitchen while cooking, turn off the stove or have someone else watch what is being cooked.
Deep Frying Turkeys....Ah, nothing is better than turkey on Thanksgiving Day. And now, many families are choosing to deep fry their turkeys instead of cooking them the old fashioned way. There are dangers associated with using turkey fryers. The US Consumer Product Safety Commission (CPSC) staff recommend consumers who choose to fry turkeys follow the following safety guidelines: Keep fryer in FULL VIEW while burner is on. Place fryer in an open area AWAY from all walls, fences, or other structures. Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire. Raise and lower food SLOWLY to reduce splatter and avoid burns. COVER bare skin when adding or removing food.
Check the oil temperature frequently. If oil begins to smoke, immediately turn gas supply OFF. If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.
For safest operation, the Durham County Fire Marshal’s Office recommends that consumers follow these guidelines as they prepare to use a turkey fryer:
Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.
Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
Center the pot over the burner on the cooker.
Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.
Follow the manufacturer's instructions to determine the proper amount of oil to add.
If those are not available: Place turkey in pot. Fill with water until the turkey is covered by about 1/2 inch of water remove and dry turkey. Mark water level. Dump water, dry the pot, and fill with oil to the marked level.
By following the above directions, you can ensure that your family will have a happy, safe & tasty Thanksgiving holiday!For more information on safety, please contact your local Emergency Medical Service or Fire Department.
Durham County Fire Marshal/Emergency Management
Safety & Training Officer
2422 Broad St., Durham, NC 27704
919-560-0660
