Thanksgiving Fire Safety
We hope you have a HOT Thanksgiving... but not too hot!
Thanksgiving is the busiest day of the year for house fires, with more than three times the typical number of such events. Christmas Day and Christmas Eve were second and third, respectively, with nearly twice the average daily occurrence. On Thanksgiving in 2019, U.S. fire departments responded to around 1,400 home cooking fires. Unattended cooking was by far the most common reason for house fires and fire deaths. Cooking was responsible for half (49%) of all reported home fires in 2015-2019, as well as more than two out of every five (42%) home fire injuries. It is the second greatest cause of home fire fatalities (20%).
Because we want you to be safe this Thanksgiving, here are our
Top 7 safety tips for Thanksgiving:
- Stay in the kitchen when you are cooking on the stovetop so you can keep an eye on the food. When you leave the kitchen and come back, take a moment to make sure that no one has turned on or off any stoves or ovens.
- When preparing your turkey, stay in the house and check it frequently.
- Keep children away from the stove. The stove will be hot and kids should stay three feet away.
- If you have a kid, be sure that any electrical cords from an electric knife, coffee maker, plate warmer, or mixer aren't within reach.
- Maintain a safe distance from matches and other lighters for children. Keep them locked up in a high-up cabinet.
- Never leave a youngster alone in a room with a lit candle.
- Check to see whether your smoke alarms are in working order. Push the test button on each one to verify.
- Never use water to put out a grease fire if a fire does start.
In the past, the National Fire Protection Association has advised against frying a turkey in the home. We suggest that if you are going to fry a turkey that you take your chances outside. Here are the steps to frying your turkey outside.
- Deep-fry your turkey on a flat surface, far away from buildings, garages, and wooden decks.
- Place the thawed turkey in the fryer basket and put it into the fryer to figure out how much oil is required for frying. Add water until the top of the turkey is just covered. Remove the turkey, allowing any water from inside to drain into the propane fryer. Calculate and mark the waterline, then use it as
- There should be at least 3 to 5 inches from the fill line to the top of the container so that oil does not boil over.
- Prepare your turkey, if desired, with any seasonings, marinades, or injected flavor while the oil is heating.
- When the oil is ready, turn off the burner and carefully lower the turkey into it. Slowly lowering the basket helps to prevent the oil from boiling over. Turn on the heat again.
- Cook the turkey for 3 to 4 minutes per pound.
- The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F, and the white meat reaches an internal temperature of 165° F to 170° F.
- When the turkey is ready, carefully remove it from the pot and place it on a pan or on paper towels to drain. Allow the turkey to rest for 20 minutes before removing it from the rack or basket.