Turkey Frying Safety

Turkey Frying Safety

Infrastructure Business Projects Weekly Safety Meeting 19 Nov 2010By Ricky LeBlanc

Turkey Frying Safety The U.S. Fire Administration said about 4,300 Thanksgiving Day

fires occurred each year between 2006 and 2008, resulting in 10 deaths and 50 injuries. Of those fires, 69% were caused by cooking, with 97% being small, confined fires that caused little damage, UL said in a report released earlier this month. How many of those fires were from fryers, the report did not detail.

Based on its claims data from 2005 to 2009, State Farm Insurance said deep-fryer fires number 1,000 a year, with grease and cooking-related claims more than doubling on Thanksgiving as compared to an average day in November.

State Farm ranked the top 10 states for grease and cooking fires on Thanksgiving Day from 2005-09, with Texas coming in at No. 1 with 33 fires during that period. The other highest states, listed from two to 10 are: Illinois with 22 fires; Ohio with 18 fires; Michigan, 15; New York, 15; Florida, 14; Pennsylvania, 12; Indiana, 11; Missouri, 10; and South Carolina, 10.

Between 1998 and 2005, the U.S. Consumer Product Safety Commission logged 112 reports of fires or burns from turkey fryers, most occurring while the oil is being heated before the turkey is put in to cook.

General Turkey Frying Recomendations Always use a turkey fryer outside, away from buildings or

other flammable materials. Never use it on wooden decks or in garages. Make sure the fryer is on flat ground before using to reduce

the chance of tipping. Never leave the fryer alone. UL says most units lack

thermostats, meaning an unwatched fryer will continue to heat until it bursts into flames.

Keep children and pets away from the fryer, even after you're done cooking, since the oil can remain hot for hours.

Don't overfill the fryer. Use well-insulated potholders or oven mitts when touching

pot or lid handles. UL also recommends wearing safety goggles to avoid splatter.

Only cook a completely thawed turkey and be careful with marinades. Oil and water don't mix; water could make the oil spill over, creating a fire or explosion.

If a fire does start, never use water to extinguish it. If the fire is manageable, use an all-purpose fire extinguisher. If the fire grows, immediately call 9-1-1.

How NOT To Fry a Turkey

Link to UL Lab Turkey Video

Food Handling Safety Thawing

The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed

Keep Food Out of the "Danger Zone" (40 °F - 140 °F) Never leave food out of refrigeration over 2 hours. If the

temperature is above 90 °F, food should not be left out more than 1 hour.

When Refrigerating Food: Place raw meat, and poultry in containers or sealed plastic

bags to prevent their juices from dripping onto other foods When Preparing Food:

Always wash hands with warm, soapy water before handling food; after handling food; after tending to any other non-cooking activities

Cross Contamination Never place cooked food back on the same plate or cutting

board that previously held raw food. .

The LeBlanc Turkey Frying Setup

Gin Pole with Pulley

Wind / Fire Screen

Fire Extinguisher

The LeBlanc Turkey Frying Setup -- part 2

Wind / Fire Screen covered with

Cement Board Easy to remove Swivel Hook

Pot Has Wide Upper Rim

Digital Oil Temp Probe

Analog Oil Temp Guage


Burner Stand has wide legs

and Pot is inserted into the

stand rather than just sitting

on top

Solid Non Combustible

Surface


Cleat for tying off rope and

hanging bird to drain

Remote Igniter Eliminates need to be close to

burner


Shut off Valve to turn Flame OFF

when loading and unloading the bird

Pressure Gauge to easily

regulate the oil temperature

Multi turn High

Pressure Regulator

Propane Tank on outside of the

Wind/Fire Screen


Separate Pans for Raw and Cooked

Turkey

Separate Digital Temperatures

Displays for Turkey and Oil

Silicone Gloves for

handling Hot Turkey


TURKEY TEMP Display

Target Temp 160 degrees

OIL TEMP Display

Target Temp 350 degrees

Count Down Timer

Aprox 3 mins per pound


Stuff clean dish cloth inside cavity

to keep dryDon’t forget to take out all the Gibblets and cut off the wing tips

Wrap in in a clean bath towel to

keep dry


Immerse the Turkey in water to

almost cover it

Take the Turkey out and mark the

water level (Subtract about 1

inch for the permanent Mark)

Some Pots are already marked for

the size turkey


Stand Turkey on the lifter with the

legs facing up

TURN OFF the BURNER and SLOWLY

lower the Turkey into the

HOT oil

Insert the temperature probe in the thickest part of the breast


Be careful once the Turkey is fully immersed as it

sometimes wants to Volcano and

needs to be raised back out

TURN OFF the BURNER and SLOWLY

raise the Turkey out of the HOT oil

Let Drain till all the oil is out of

the cavity

NOW you can turn the

burner back ON and

maintain the Oil

Temperature at 350

degrees

45 Minutes

Later


Carefully remove the Turkey with heat resistant

gloves

Wrap in aluminum foil and store in a

Insulated Chest for at least 15 minutes --the bird will stay Hot for

hours


Protect the Area while the Hot Oil

Cools down

Carve with electric knife

AND EAT>>>>

HAVE A

SAFE AND

HAPPY THANKSGIVING

Turkey Frying Safety

Self Improvement

Transcript of Turkey Frying Safety