Never cook a turkey that is partially or fully frozen! A frozen turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every five pounds of bird.
Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate. Avoid marinades that may react with the hot fryer oil.
When filling the pot with oil, be sure to follow the manufacturer's instructions and never over-fill the turkey fryer. This can cause the oil to overflow, posing a potential risk of ignition from the burner flame.
Never heat the oil above 400°F and always use the thermometer supplied with the turkey fryer to measure the oil temperature. Check the oil temperature frequently. If the oil begins to smoke, turn off the gas.
Use well-insulated oven mitts when touching a pot lid, handles or when adding or removing food to prevent the risk of burn injuries.
Slowly, and with caution, lower the turkey into hot oil , and be careful to avoid any overflow. Never leave a turkey fryer unattended.
Young children and pets should be kept away from the area where turkey fryers are being used, even after the cooking has finished.
If There's a Fire
If any portion of the turkey fryer catches fire, do not attempt to extinguish or fight the fire. Immediately remove all people from the vicinity of the turkey fryer, and contact the fire department or 9-1-1. Do not attempt to extinguish the fire with water!
When You're Finished Cooking
Never move the pot or drain the oil from the pot until the oil has cooled to a temperature of 115°F or less.
CLICK HERE to visit the CSA International website.