Thanksgiving safety: Deep fry tips ensure happy holiday

  • Published
  • By Master Sgt. Mark Noegel
  • 90th Space Wing safety
F. E. Warren AFB, Wyo. --  As the temperature embarks on its downward journey, thoughts begin to migrate from back-yard barbecues to back-yard turkey cook-outs.

However, turkey cooking requires special attention. Some people have not had enough experience to properly deep fry a turkey and some safety hazards exist:

-- When choosing a fryer and a turkey, make sure the cooker is large enough to hold the entire bird.

-- Place the bird in the pot and fill with water to 2 inches above the meat, remove the bird and then take note of the water line. Drain the water, dry the pot and then fill the pot with the proper amount of oil.

-- Place the cooker at least 10 feet from any structure and do not place it under a roof.

-- Keep kids and pets away from cooker at all times

-- Preheat the oil to about 325 degrees. Turkey fryers with thermostats work great to keep oil at a constant temperature.

-- Make sure the turkey is completely thawed and dry.

-- Place the turkey in basket or on a turkey hanger and slowly place in the pot.

-- Cook turkey for about three minutes per pound and check the internal temperature to ensure it's 170 degrees in the breast area and 180 degrees in the thigh area.