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Turkey Frying Safety


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A turkey frying safety presentation I put together for our weekly safety meeting at work on 19 Nov 2010. Showing my turkey frying setup at home.

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Turkey Frying Safety

  1. 1. Turkey Frying Safety Infrastructure Business Projects Weekly Safety Meeting 19 Nov 2010 By Ricky LeBlanc
  2. 2. 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.
  3. 3. 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.
  4. 4. How NOT To Fry a Turkey  Link to UL Lab Turkey Video
  5. 5. 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. .
  6. 6. The LeBlanc Turkey Frying Setup Gin Pole with Pulley Wind / Fire Screen Fire Extinguisher
  7. 7. 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
  8. 8. 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
  9. 9. 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
  10. 10. 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
  11. 11. 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
  12. 12. 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
  13. 13. The LeBlanc Turkey Frying Setup -- part 7 Stuff clean dish cloth inside cavity to keep dry Don’t forget to take out all the Gibblets and cut off the wing tips Wrap in in a clean bath towel to keep dry
  14. 14. 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
  15. 15. 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
  16. 16. 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
  17. 17. 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
  18. 18. The LeBlanc Turkey Frying Setup -- part 11 Protect the Area while the Hot Oil Cools down
  19. 19. Carve with electric knife