JOINT BASE CHARLESTON, S.C. –
Thanksgiving is that time of year to feast on delicious mounds of food, from cranberries to mashed potatoes and stuffing, all surrounding the main dish -- a turkey. And thanks to a concept that started in the South, deep-fried turkey has been hailed as the solution to a perennial problem of Thanksgiving -- a dried-out turkey.
It's a Thanksgiving tradition with a kick but is also an incredible fire hazard. Joint Base Charleston leadership and the 628th Air Base Wing Safety Office are emphasizing the importance of staying safe this upcoming holiday season and reminding service members the dangers associated with deep frying a turkey.
The process requires careful preparation and time in order to prevent fire or burn injuries. According to the National Fire Protection Association, on average, 18 incidents involving fires, flames or burns associated with turkey fryers are reported each year. In 2002, at the start of its popularity, 28 incidents were reported.
According to NFPA, deep-fryers are dangerous because many units can tip over easily, spilling gallons of hot oil. If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Spilled oil can hit the burner flames causing a fire to engulf the entire unit. They also say the cooking pot, lid and handles get dangerously hot, posing a chance for severe burns.
"Most turkey fryers are essentially a large pot sitting on a frame over an open flame," said Christopher Anderson, 628 ABW Safety Officer chief of safety. "Most don't have thermostat controls which can lead to the oil overheating to the point of combustion, and there are situations when the hot oil can spill over into the fire which can essentially create something like a vertical flame thrower in your hands.
"A common problem is people often misjudge the amount of oil needed and not allowing room for the turkey to be placed inside," Anderson continued. "But even when the oil is at the right level, a partially frozen turkey can also cause hot oil to spew in every direction
.
"When a turkey is still partially frozen there is still ice under the skin of the turkey. The ice turns to water and then to steam and the only way that it can escape is by becoming a bubble in the hot oil. That bubble fills up with hot grease and will pop out of the turkey fryer, just like if you were cooking bacon on a skillet, except, the turkey fryer grease is at a considerably higher temperature that will cause burns if exposed to skin," he said.
"Any grease that pops out of the fryer has the potential of falling into the flames below and creating a much bigger fire and a lot more danger to property and people," Anderson concluded. "The important message we are trying to get out to our service members at JB Charleston is to be aware of your surroundings when operating a turkey fryer, ensure you have the proper personal protective gear needed, follow the manufacturer's instructions and if at all possible try to find a turkey fryer that is either recognized or certified nationally."
According to the U.S. Fire Administration, turkey fryers should always be used outdoors at a safe distance from buildings and any other material that can burn.
Some other safety tips while operating a turkey fryer are:
· Never use turkey fryers on wooden decks or in garages.
· Make sure the fryers are used on a flat surface to reduce accidental tipping.
· Never leave the fryer unattended.
· If you don't watch the fryer carefully, the oil will continue to heat until it catches fire.
· Smoking oil is a good indication a fire is about to break out. Never let children or pets
near the fryer when in use or after. The oil inside the cooking pot can remain dangerously hot, hours after use.
· To avoid oil spillover, do not overfill the fryer.
· Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
· Make sure the turkey is completely thawed (approximately 24 hours for every
five lbs. in a refrigerator) and be careful with marinades. Oil and water don't mix and water causes oil to spill over, causing a fire or even an explosion hazard.
· Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgment when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.
The National Turkey Federation estimated that approximately 46 million turkeys are eaten at Thanksgiving each year. In a survey conducted by the NTF, nearly 88 percent of Americans said they eat turkey at Thanksgiving. The average weight of turkeys purchased for Thanksgiving is 15 pounds, meaning that some 690 million pounds of turkey were consumed in the U.S. during Thanksgiving in 2007.
"We want to make sure our Airmen and Sailors are playing it safe this holiday season especially if they are planning on deep-frying a turkey," said Cmdr. Charles Phillip, Naval Support Activity Charleston executive officer. "I enjoy a deep-fried turkey myself, but there are safety measures that need to be taken and observed, otherwise the events could turn from having a good time into something devastating."
Have fun this holiday, visit friends and family, feast on a delicious meal, but always remember to stay safe. It is essential that each and every Airman, Marine, Sailor, Soldier and Coastguardsman come back to work in one piece with no incidents riding in their wake," he concluded. "Have a wonderful happy holiday."