Outdoor turkey fryers have become a popular Thanksgiving tradition — and a consistent source of serious fires, burns, and deaths every November. The U.S. Consumer Product Safety Commission (CPSC) warns that outdoor turkey fryers that use cooking oil pose serious hazards including fires, burns, and the risk of splattering or tipping boiling oil. CPSC data document deaths and significant property damage from turkey fryer incidents, with more than $15 million in property loss reported in a recent five-year period.
Why Turkey Fryers Are So Dangerous
A turkey fryer operates by submerging a large bird in gallons of cooking oil heated to 350 degrees Fahrenheit or higher. The hazards are multiple and closely linked.
Overfilling is the leading cause of turkey fryer fires. When a turkey is lowered into an overfilled pot, the oil overflows onto the burner and ignites into a large, fast-moving fire. Frozen or partially thawed turkeys present the same risk — when ice contacts boiling oil, it vaporizes explosively, causing the oil to overflow and ignite.
Turkey fryers can tip over at any point during use, spilling gallons of 350-degree oil onto anyone nearby and onto any surface that can catch fire. Fryers that use propane burners have the additional hazard of fuel line failures or gas leaks near an open flame.
The oil itself reaches temperatures far beyond the boiling point of water. Contact with it causes severe, deep burns that often require hospitalization and skin grafting.
Safety Rules
- Never use a turkey fryer inside a home, garage, or any enclosed or partially covered space. Use only outdoors with clear space on all sides and above.
- Never use a turkey fryer on a wooden deck, under a canopy, or near any structure.
- Determine the correct amount of oil before frying by placing the turkey in the pot, filling with water until just covered, removing the turkey, and measuring the water level. Use that same volume of oil.
- Never fry a frozen or partially thawed turkey. Thaw completely in the refrigerator — allow 24 hours per 4–5 pounds.
- Use the fryer’s thermometer and keep oil temperature at or below 350 degrees Fahrenheit.
- Never leave a turkey fryer unattended.
- Keep children and pets at least 10 feet from the fryer at all times.
- Have a fire extinguisher rated for grease fires (Class K) nearby before beginning to fry.
To report a dangerous product or a product-related injury, visit SaferProducts.gov or call CPSC’s Hotline at 800-638-2772.
Source: https://www.cpsc.gov/Safety-Education/Safety-Guides/Holidays/Turkey-Fryer-Safety
