Jonesboro, AR – (JonesboroRightNow.com) – As millions nationwide prepare to cook their turkeys for Thanksgiving, Jonesboro Fire Department Chief Marty Hamrick issued some tips on how to safely deep fry a turkey.

Fires usually start when frying oil is too hot, and/or when the turkey hasn’t finished thawing, Hamrick said.

To safely fry a turkey, Hamrick said the cooking vessel should not be overfilled with oil. He added that a consistent cooking temperature should be maintained. Before putting the bird in oil, make sure it is both completely thawed and dry.

How long to thaw a turkey varies by bird size; however, if thawing in the fridge, the U.S. Department of Agriculture recommends allowing 24 hours for every four to five pounds of meat.

The amount of oil to deep fry a turkey will vary by weight. For turkeys around nine pounds, use three to four gallons of oil. For 12-to-14-pound birds, use four to five gallons, and for large turkeys, up to 22 pounds, use five to six gallons. When frying, the oil should reach a temperature of around 350°F.

If a fire does start, Hamrick provided the following information:

“Never try to spray water into oil to put out the fire. Try to put [the] lid on the cooking vessel. Attempt to shut off fuel supply,” he said.

He added that turkeys should always be deep-fried outside and away from any structures. And, Hamrick cautioned, no matter what is cooking, it should not be left unattended.

“Always monitor anything you are cooking,” he said. “Never leave it unattended.”