Turkey Frying Safety Demonstration This Saturday

Northport Fire Rescue will be conducting a turkey fire safety demonstration at the Northport Publix on Saturday, November 21st between 9:00 am and 12:00 pm. Firefighters will offer instruction for safe practices and what happens when turkey frying goes wrong.

Here are a few safety tips courtesy of Butterball to study before Saturday's demonstration.

1. There should be at least 3 to 5 inches from the fill line to the top of the pot so oil doesn’t boil over.

2. When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).

3. Cook the turkey about 3 to 4 minutes per pound.

4. To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.

5. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.

6. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.