When turkey frying goes bad...

Who would we be if it weren’t for shrimp and grits, bacon, sweet tea and fried turkeys? Certainly not the gluttonous beasts we’ve become known for. There’d be no Paula Dean, no Biggest Loser and certainly no raging holiday house fires…wait…is that right?

According to the U.S. Fire Administration, a home fire is twice as likely to occur on Thanksgiving than any other day, and they are attributing that staggering statistic to the irresponsible use of deep fryers.

“We see a spike in the number of burn patients every Thanksgiving,” Dr. Fred Mullins told News 2.

He’s right. According to State Farm Insurance investigations, South Carolina was one of the top 15 states for Thanksgiving grease and cooking fires between 2005 and 2010.

However, experts say all it takes is a little precaution to help avoid deep-fryer burns.

Here are some safety tips to help:

• Use turkey fryers outdoors a safe distance from buildings and any other combustible materials.
• Never use turkey fryers in a garage or on a wooden deck.
• Make sure fryers are used on a flat surface to reduce accidental tipping.
• Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch the fryer carefully, the oil will continue to heat until it catches fire.
• Never let children or pets near the fryer even if it is not in use. 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 and be careful with marinades. Oil and water do not mix; water causes oil to spill over causing a fire or even an explosion hazard.
• The National Turkey Federation recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight.

In recent years, both the American Burn Association and the National Fire Protection Association have encouraged people to avoid frying turkeys due to the risks involved. But, that’s clearly not going to happen here, for reasons stated above. So, if they can’t keep us from the fryer, they might as well tell us some ways to do it safely.

They say the risks are not only for the adults preparing the meal but also for the children who may be in the home.

“One of the most important things I can tell people is that they should never, ever allow a child to be alone or unsupervised in the kitchen,” said Dr. Mullins. “We see cases of children getting burned by touching a hot pot or pulling scalding liquid down on themselves on an almost daily basis.”

So, good luck, Turkey chefs.

If you do catch the fryer on fire, be sure to refer back to this story for the following tips…we’re mobile, too, ya know!

• If you do try to fight the fire, be sure others are already getting out and you have a clear path to the exit.
• Always keep an oven mitt and a lid nearby when you are cooking. If a small grease fire starts in a pan, smother the flames by carefully sliding the lid over the pan (make sure you are wearing the oven mitt). Turn off the burner. Do not move the pan. To keep the fire from restarting, leave the lid on until the pan is completely cool.
• Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.