Turkey Fryer Safety

The National Fire Protection Association (NFPA) discourages outdoor gas-fueled turkey fryers that immerse the turkey in hot oil. These turkey fryers use a substantial quantity of cooking oil at high temperatures, and units currently available for home use pose a significant danger that hot oil will be released at some point during the cooking process. Consumers’ use of turkey fryers can lead to devastating burns, other injuries, and property destruction. NFPA urges those who prefer fried turkey to seek out professional establishments, such as grocery stores, specialty food retailers, and restaurants, to prepare the dish or consider a new type of “oil-less” turkey fryer.”

• Hot oil may splash or spill during cooking, such as when the fryer is jarred or tipped over, the turkey is placed in or removed from the fryer, or the turkey is moved from the fryer to the table. Any contact between hot oil and skin could result in serious injury, and any contact between hot oil and nonmetallic materials could lead to severe damage.
• Fryers designed for outdoor use with a stand are particularly vulnerable to upset or collapse, which can result in a significant spill of hot oil. Newer countertop units using a solid base appear to reduce this particular risk. NFPA does not believe that consumer education alone can make the risks of either type of turkey fryer acceptably low because of the large quantities of hot oil involved and the speed and severity of burn likely to occur with contact.
• In deep frying, oil is heated to 350 degrees Fahrenheit or more. Cooking oil is combustible; if it is heated beyond cooking temperature, its vapors can ignite. This fire danger is separate from the burn danger inherent in the hot oil. Overheating can occur if the temperature controls are designed to shut off the fryer if the oil overheats, if the appliance has no temperature controls, or if the fryer is defective.
• Propane-fired turkey fryers are designed for outdoor use, particularly for Thanksgiving, when rain and snow are common in many parts of the country. If rain or snow strikes exposed hot cooking oil, the result can be a splattering of the hot oil or a conversion of the rain or snow to steam, which can lead to burns. The frozen turkey may splatter hot oil, which could cause a severe injury.
• The approximately 5 gallons of oil in these devices introduce an additional level of hazard to deep fryer cooking, as does the size and weight of the turkey, which must be safely lowered into and raised out of the large quantity of hot oil. Many turkeys are purchased frozen and may need to be fully thawed when cooking begins. As with a rainy day, a defrosting turkey creates the risk of contact with hot cooking oil.
• There is a new outdoor turkey cooking appliance that does not use oil. NFPA believes these should be considered as an alternative. NFPA understands that a recognized testing laboratory will list this appliance.

NFPA continues to believe that turkey fryers that use oil, as currently designed, are not suitable for acceptably safe use by even a well-informed and careful consumer. Consumers may find turkey fryer packaging displaying independent product safety testing labels. NFPA is familiar with the details of these test standards and does not believe they are sufficiently comprehensive regarding the different ways serious harm can occur and, in some cases, regarding the other parts of the turkey fryer that need to be tested.

Copyright © 2013 National Fire Protection Association

Copyright © Underwriters’ Laboratories