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Deep Fat Frying Turkeys

November 25, 2003—NFPA (National Fire Protection Association), a century-old, international nonprofit safety advocate, today urged consumers not to use turkey fryers when preparing holiday meals because of the dangers frequently associated with the devices. Tests have shown that the fryers have a high risk of tipping over, overheating, or spilling hot oil, leading to fires, burns, or other injuries.

The cooking method, which has become increasingly popular in recent years, requires placing the turkey in three gallons or more of oil, heated by propane. Some opt for frying, believing it delivers better taste and cuts down on cooking time. But the units have come under scrutiny recently as Underwriters Laboratories, Inc., an independent product safety-testing organization, has decided not to certify, with their UL mark, any turkey fryer.

The Grand Junction Fire Department would like to urge citizens who plan on using Deep Fat Turkey Fryers to follow some safety tips: