Did you know Thanksgiving Day is the leading day of the year for home fires involving cooking equipment? Click here for more safety tips.
About 65 percent of all residential fires are related to the kitchen. More injuries occur in the kitchen than any other room in the home. Get tips on staying safe in your kitchen year-round.
Most people know someone like the Vacation movie's Clark Griswold, a lovable, well-intentioned yet accident-prone person who wants to put up more holiday lights than anyone else, cook the biggest turkey or have the biggest bonfire. Tempe Fire Medical Rescue Department has created a series of safety videos specifically for that Clark in your life, including one on deep frying your holiday turkey. Watch it.
Do not ever attempt to deep-fry a frozen turkey. It can cause an explosion and burn anyone near the deep fryer. Give yourself enough time to properly thaw your turkey: According to the USDA, here are guidelines for thawing a whole turkey in the refrigerator:
- 4 to 12 pounds: one to three days
- 12 to 16 pounds: three to four days
- 16 to 20 pounds: four to five days
- 20 to 24 pounds: five to six days
Cooking a turkey overnight at a low temperature can cause Salmonella. Leaving it on the counter or in the garage is also not as safe as it is not possible to regulate the temperature of the turkey. Get more of food safety tips.
Got your turkey at the last minute? Don't worry. Here's how to thaw it quickly using your microwave:
- Check your owner’s manual for the minutes per pound and the power level to use for thawing, but on average, it takes about 60-90 minutes
- Remove all outside wrapping from the turkey
- Place the turkey on a microwave-safe dish to catch any juices that might leak
- Cook your turkey immediately after thawing in the microwave
- Do not refreeze it until it is completely cooked
Safe Eating: Your turkey is ready when the thickest part of the meat reaches 165 degrees. Use a meat thermometer to check. Then, enjoy!