Insurance Commissioner Mike Causey, who serves as the State Fire Marshal, is urging North Carolinians to exercise caution when using turkey fryers during the holiday season, citing the potential risks of fire and injuries.
As Thanksgiving approaches, Causey emphasizes the need for heightened awareness of fire safety, particularly when engaging in turkey frying, a process prone to rapid oil fires. Stressing the significance of planning for fire safety during holiday cooking, Causey acknowledges the potential dangers associated with this popular culinary tradition.
Highlighting that unattended cooking ranks as the primary cause of home fires and injuries in the United States, Causey points out that Thanksgiving Day sees a peak in cooking-related fires, with approximately 1,000 home fires occurring on this particular day. Turkey fryer incidents alone result in an annual average of five fatalities, 60 injuries, and over $15 million in property damage.
The Insurance Commissioner discourages the use of outdoor, gas-fueled turkey fryers unless operated by a properly trained professional. He recommends opting for newer turkey fryers equipped with TRU-Infrared technology, which eliminates the need for oil.
To enhance safety during turkey frying, the Office of State Fire Marshal provides the following tips:
– Exercise extreme caution when cooking with oil, as hot oil can easily spill or splash onto flames, igniting a fire. Additionally, oil within a turkey cooker pot can remain dangerously hot for hours after use.
– Avoid overheating the oil, as cooking oil exceeding its designated temperature (375 degrees) can catch fire.
– Refrain from using turkey fryers under structures such as garages, decks, breezeways, porches, or barns that could be susceptible to fires.
– Ensure the turkey is completely thawed before placing it in the fryer, as frozen or partially frozen turkeys can lead to splattering hot oil or steam, resulting in burns.
– Never attempt to extinguish a grease fire with water.