Data from State Farm show that more cooking fires occur on Thanksgiving than on any other day of the year, with Texas, Illinois and Ohio ranked as the top three states for these incidents. In fact, grease and cooking-related claims more than double on Thanksgiving compared to an average day in November.With the increased popularity of turkey frying, more people are at risk for fryer-related fires and injuries. National Fire Protection Association says deep fryer fires result in more than $15 million in property damage each year, and hot oil splatter can cause serious burns to an adult or life threatening injuries to a child. Recognizing common mistakes is a critical step in reducing your risk of a fire or potentially fatal burns.
- More than one-third of fires involving a fryer start in a garage or patio. Cook outdoors at a safe distance from any buildings or trees and keep the fryer off any wooden structures, such as a deck or patio.
- Avoid a hot oil spill over by first filling the pot with cold oil and then lowering the thawed turkey into the pot to determine how much oil should be either added or removed.
- Shut off the fuel source or flame when adding the turkey to the hot oil to prevent a dangerous flare-up if oil does spill over the rim.
- Make sure the turkey is properly thawed before lowering it slowly into the pot.
- Never leave a hot turkey fryer unattended.
- Do not use ice or water to cool down oil or extinguish an oil fire.
- Keep an extinguisher approved for cooking or grease fire nearby.
