The latest trend in preparing a turkey is deep frying. It takes only 45 minutes rather than several hours. However, if you don't take precautions, you may end up with an injury or fire. Last year, turkey fryers were responsible for over 50 fires in the United States. “UL considers turkey fryers to be dangerous to use presenting numerous safety hazards to consumers. Based on their test findings, UL has decided not to certify any turkey fryers with their trusted UL Mark.”

There are risks involved with frying a turkey:

• Turkey fryers can easily tip over spilling hot oil across a large area
• An overfilled pot will cause oil to spill over when the turkey is put inside
• A partially frozen turkey will cause hot oil to splatter when put in the pot
• Without thermostat controls, turkey fryers can overheat oil to the point of starting a fire
• The sides of the cooking pot, lid and pot handles can get dangerously hot

We recommend following these turkey fryer safety tips:

• Follow your fryer's instructions
• Use oils with high smoke points such as peanut, canola and safflower. Peanut oil adds flavor, but it can be a concern if guests have peanut allergies
• Turkey fryers should always be used outdoors at least 10 feet away from buildings and any other material that can burn. Never use turkey fryers on wooden decks, under eaves, in the garage or on combustible surfaces
• Make sure fryers are used on a flat, dry surface to reduce accidental tipping. Do not move it once in use, and never leave the fryer unattended
• Keep all children or pets at least 3 feet away from the fryer when in use
• Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot hours after use. To avoid a spill, do not overfill the fryer
• Use leather gloves, well-insulated potholders or oven mitts when touching pot or lid handles
• Make sure the turkey is completely thawed and dried by patting with paper towels before putting it into hot oil. The U.S. Fire Administration recommends thawing turkeys 24 hours for every 4 to 5 pounds
• If your turkey fryer does not have a thermostat, use a kitchen thermometer that attaches to the side of the pot
• Test the amount of oil needed by filling your fryer with water. Place the turkey in the pot making sure the water covers the turkey by about 1/2 inch. Remove and dry the turkey. Mark the water level. Dump water, dry the pot and fill with oil to the marked level
• Keep an all-purpose (ABC) fire extinguisher nearby. Never use water to extinguish a grease fire
• If a fire occurs, evacuate and call 9-1-1 for help