Turkey Frying Safety Infrastructure Business Projects Weekly Safety Meeting 19 Nov 2010 By Ricky LeBlanc
Jan 25, 2015
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
The LeBlanc Turkey Frying Setup -- part 3
Burner Stand has wide legs
and Pot is inserted into the
stand rather than just sitting
on top
Solid Non Combustible
Surface
The LeBlanc Turkey Frying Setup -- part 4
Cleat for tying off rope and
hanging bird to drain
Remote Igniter Eliminates need to be close to
burner
The LeBlanc Turkey Frying Setup -- part 5
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
The LeBlanc Turkey Frying Setup -- part 6
Separate Pans for Raw and Cooked
Turkey
Separate Digital Temperatures
Displays for Turkey and Oil
Silicone Gloves for
handling Hot Turkey
The LeBlanc Turkey Frying Setup -- part 7
TURKEY TEMP Display
Target Temp 160 degrees
OIL TEMP Display
Target Temp 350 degrees
Count Down Timer
Aprox 3 mins per pound
The LeBlanc Turkey Frying Setup -- part 7
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
The LeBlanc Turkey Frying Setup -- part 8
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
The LeBlanc Turkey Frying Setup -- part 9
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
The LeBlanc Turkey Frying Setup -- part 9
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
The LeBlanc Turkey Frying Setup -- part 10
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
The LeBlanc Turkey Frying Setup -- part 11
Protect the Area while the Hot Oil
Cools down
Carve with electric knife
AND EAT>>>>
HAVE A
SAFE AND
HAPPY THANKSGIVING