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.

1. Turkey Frying Safety
Infrastructure Business Projects
Weekly Safety Meeting
19 Nov 2010
By Ricky LeBlanc

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. 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. How NOT To Fry a Turkey
 Link to UL Lab Turkey Video

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. The LeBlanc Turkey Frying Setup
Gin Pole
with Pulley
Wind / Fire
Screen
Fire
Extinguisher

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. The LeBlanc Turkey Frying Setup -- part 11
Protect the Area
while the Hot Oil
Cools down

19. Carve with electric knife

20. AND EAT>>>>
HAVE A
SAFE
AND
HAPPY
THANKSGIVING