THANKSGIVING: The do's and don'ts of deep frying a turkey - Spokane, North Idaho News & Weather KHQ.com

THANKSGIVING: The do's and don'ts of deep frying a turkey

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Be very careful when deep frying a turkey this Thanksgiving Be very careful when deep frying a turkey this Thanksgiving
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AIRWAY HEIGHTS, Wash. - With the help of the Airway Heights Fire Department, KHQ put the dangers of frying a turkey to the test. 

Fire Chief Mitch Metzger has spent more than 30 years fighting fires and can recall at least 3 fires he's responded to involving the bad practices of frying a turkey. 

"It's obvious when you come up, the turkey fryer is in the driveway, part of the driveway is on fire maybe the structure." Metzger said.

KHQ purchased a frozen 10 pound turkey and let it sit in the sink overnight until it was partially thawed. With the help of the fire department, we added 5 gallons of oil and heated it up to 350 degrees, a common temperature for putting in the turkey. 

Within seconds of adding the turkey the oil started bubbling out of the pot, all over the cement and on the propane burner. Fire crews were on hand in case a fire started. 

"One drop of water that hits that oil that's 350 degrees," Assistant Fire Chief Doug Bonstrom said "turns in to 16-hundred drops of steam. When you re talking about that much steam it's going to spill oil all over."

According to the National Fire Protection Association, the most common mistake is not thawing out the turkey enough. Make sure the turkey is thawed and dried inside and out before putting it in to the oil. Also make sure you don't fill the pot too full with oil, the NFPA says. There should be just enough oil to cover the turkey leaving plenty of room at the top of the pot so when it boils the liquid does not boil out.

To get a full tip list provided by the NFPA click on the link:

http://www.nfpa.org/safety-information/for-consumers/causes/cooking/safety-with-cooking-equipment/turkey-fryers
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