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Turkey Fryers

For many Americans, Fall means football, tailgate parties, and holiday meals consisting of turkey and all the fixings. During Thanksgiving alone, more than 97 per cent of Americans serve 46 million turkeys. Increasingly, the southern tradition of deep frying turkeys using outdoor cookers is gaining in popularity. However, before attempting to master this culinary cooking method, users should be aware that use of outdoor gas appliances to prepare these crispy birds also poses certain risks and can result in fire or injuries.

CSA International, America's leading certification and testing provider for gas-fired products such as turkey fryers, would like to provide consumers with the following tips to help ensure their Fall season and Thanksgiving is a happy, hearty and healthy one:

Setting Up

• When purchasing a turkey fryer, always ensure it has been certified by an accredited third party certification organization by looking for a certification mark such as the CSA Blue Star.
• Read and follow the manufacturer's instructions and be aware of all warnings.
• Turkey fryers should always be used outdoors and at least 10 feet from structures - including garages, carports and overhangs - vehicles and combustible materials.
• Always use a turkey fryer on a level, stable, non-combustible surface, and never on a wooden deck.

Cooking the Turkey

• Never cook a partially or fully frozen turkey! A frozen Turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every five pounds of bird.
• Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate.
• When filling the pot with oil, be sure to follow the manufacturer's instructions and never over-fill your turkey fryer. This can cause the oil to overflow posing a potential risk of ignition from the burner flame.
• Never heat the oil above 400°F (200°C) and always use the thermometer supplied with the turkey fryer to measure the oil temperature.
• Lower the turkey into hot oil with caution to avoid overflow.
• Use well-insulated oven mitts when touching a pot lid or handles as they can become extremely hot, posing a risk of burn injuries.
• Never leave a turkey fryer unattended.
• Young children and pets should be kept away from the area where turkey fryers are being used, even after use.

In Case of Fire

• If any portion of the turkey fryer catches fire, do not attempt to extinguish or fight the fire. Immediately remove all people from the vicinity of the turkey fryer, and contact the fire department or 9-1-1.

Packing Up

• Never move the pot or drain the oil from the pot until the oil has cooled to a temperature of 115°F (45°C) or less.