Phoenix Fire Department: Frying a turkey can end in flames
With Thanksgiving just a week away, Phoenix firefighters Thursday demonstrated how dangerous deep-frying a turkey in unsafe conditions can be.
Firefighters at Phoenix Fire Station No. 18 lowered a turkey into an oil-filled fryer. Within seconds, the oil overflowed and flames erupted, flaring higher than the firefighters in the demonstration.
After the grease fire was quickly put out, Fire Capt. Ben Santillan said that such fires often start in kitchens or on patios.
"If the turkey was dropped in the fryer instead of carefully placed inside, the flames would have been much worse," Santillan said.
Santillan advised that being aware of the dangers of frying turkeys could prevent severe injuries or destruction.
Fire crews responded to about 162,400 cooking blazes last year, according to the National Fire Protection Association. These fires can be prevented by using oil-less fryers, and people can protect themselves by wearing proper clothing when cooking, such as long sleeves and gloves, Santillan said.
Based on the size of the bird, a frozen turkey may need two to three days to completely thaw before cooking, Santillan said. Cooking a semifrozen turkey can be very dangerous and cause oil to splatter, potentially causing burns, he said.
"The biggest concern is people don't turn the flame off when they put the turkey in the fryer or take it out," Santillan added.
The NFPA also said that oil should be heated to 350 degrees and no higher. The combustible oil can ignite at higher temperatures.