Make fire safety part of every recipe. Prevent cooking fires

Cooking is, by far, the leading cause of all home fires and home fire injuries. Thanksgiving Day has proven to be a particularly dangerous day; the average number of fires nearly doubles.

If you fry, fry safely!

A unique risk during Thanksgiving is turkey fryers. There are 5 risks involved with frying a turkey:

Turkey fryers can easily tip over spilling hot oil across a large area.
An overfilled cooking 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.

Make sure your turkey fryer is on a sturdy, level surface and do not move it once it is in use.
Make sure your turkey fryer is at least 10 feet from your home and not under roof eaves.
Make sure your turkey is fully thawed without frost on it before you fry it. (USFA says 24 hours for every 4 to 5 pounds.)
Consider using an electric or air fryer.
If your turkey fryer does not have a thermostat, use a kitchen thermometer that attaches to the side of the pot. This will help you monitor the temperature of the oil.
Test the amount of oil you need by filling your fryer with water. Place the turkey in the pot making sure the water covers the turkey by about ½ inch. Remove and dry turkey. Mark the water level. Dump water, dry the pot and fill with oil to the marked level.
Always use protective oven mitts. Keep children and pets at least 3 feet from the turkey fryer.