The Nampa Fire Department stopped by the On Your Side parking lot to demonstrate the proper (and safe) way to fry a turkey. Thanksgiving is one of the busiest days of the year for firefighters across the country, and frying turkeys can be dangerous because of the risks of unregulated, overflowing oil.
Here's what you need to keep in mind if you do choose to fry a turkey:
• Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.
• Never use turkey fryers on wooden decks or in garages.
• Make sure the fryers are used on a flat surface to reduce accidental tipping.
• Never leave the fryer unattended. Most units do not have thermostat controls. If you don't watch the fryer carefully, the oil will continue to heat until it catches fire.
• Never let children or pets near 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 oil spillover, do not overfill the fryer.
• Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
• Make sure the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
• The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator.
• Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire.
• Even after use, the oil inside the cooking pots remains dangerously hot, hours after use.
Nampa Fire Department's Turkey Brine Recipe (for up to a 20-lb. bird)
2 gallons cold water
2 cups bourbon
2 cups coarse salt
1 cup sugar
Mix everything together. Add turkey and refrigerate for 18 to 36 hours.