Skip Ribbon Commands
Skip to main content

DPS Logo

Alcohol and Gambling Enforcement

Bureau of Criminal Apprehension

Driver and Vehicle Services

Emergency Communication Networks

Homeland Security and Emergency Management

Minnesota State Patrol

Office of Communications

Office of Justice Programs

Office of Pipeline Safety

Office of Traffic Safety

State Fire Marshal

NEWS RELEASE

Bruce Gordon, Director of Communications
CONTACT:
Kristine Chapin  651-201-7567
Kristine.chapin@state.mn.us
 
 
FOR IMMEDIATE RELEASE
November 21, 2012
Love Deep-Fried Turkey? Gobble Up These Safety Tips
Fryers Produce a Tasty Bird, but Must Be Used With Caution

​ST. PAUL — Turkey: It’s not just for roasting anymore.

Deep-fried turkey has become a popular option in recent years. This cooking method produces a tasty Thanksgiving dinner, but dangers can outweigh the benefits, according to Underwriters Laboratories. (UL).

Some safety problems are inherent to turkey fryers, while others result from failure to apply common sense. The most common mistake is overfilling the vat, causing oil to spill over the edge. Spilled oil can hit the burner and create a fire that engulfs the entire unit. Another common error is putting a frozen or partially frozen turkey into the vat, producing something close to an explosion of hot oil that can burn anything, or anyone, nearby.

Carefully following manufacturer’s instructions and adhering to a few safety tips can assure that everyone makes it to the table with home and health intact.

The Minnesota State Fire Marshal suggests these tips to use a turkey fryer in the safest manner:

  • Place the fryer outdoors on a flat surface — never on a wooden deck or in a garage. If you use an extension cord, arrange it carefully to prevent tripping.
  • To determine the amount of oil you need, fill the cold fryer with water and place your turkey into the vat. Bring the water level well below the rim of the vat. Remove the turkey and mark the water level. Then let the fryer dry thoroughly before putting oil into it.
  • Oil and water don’t mix. Avoid injury by thoroughly thawing and drying your bird before frying it.
  • Check the oil temperature frequently. Most fryers have no thermostat and oil may overheat to the point of combustion.
  • Allow several hours for the oil to cool before draining it or moving the fryer.

UL considers turkey fryers so hazardous they won’t certify them for safe use. They do, however, include a detailed list of hazards and a list of specific instructions on the Underwriters Laboratories website; search “turkey fryers.”

                                                                                                                                                ###

The Minnesota State Fire Marshal assists local authorities in the investigation of fires, conducts fire and life safety inspections of certain buildings, coordinates hazardous materials response teams, collects and analyzes fire incident data, defines issues for fire prevention and public education efforts, and develops fire code and strategies to address the fire threats to those most at risk in Minnesota.

445 Minnesota Street, Suite 100 | Saint Paul, Minnesota 55101-5155 | dps.mn.gov