Bonfires, crisp nights, leaves turning colors, football, and pumpkins. What do all these things have in common? They remind us of autumn.
With autumn comes Thanksgiving and with Thanksgiving comes the one day a year that more cooking fires occur than any other day. In fact, grease- and cooking-related claims more than double on Thanksgiving Day, as compared to an average November day.
The title for this blog is, “My Favorite Things.” I can’t think of anything more valuable than my family and my home. These are my most favorite things. To prevent you from being a statistic and burning down your home, the U.S. Consumer Product Safety Commission (CPSC) offers some tips for a safe and happy Thanksgiving while cooking ol’ Tom Turkey in that ever-popular deep fryer.
- NEVER leave a fryer unattended.
- Place fryer in an open area AWAY from all walls, fences, or other structures.
- Never use your fryer IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.
- Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.
- Center the pot over the burner on the cooker.
- Raise and lower food SLOWLY to reduce splatter and avoid burns.
- COVER bare skin when adding or removing food.
- Check the oil temperature frequently.
- If oil begins to smoke, immediately turn gas supply OFF.
- If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.
To make sure your possessions, your family, and your home are properly protected from disaster, contact your local Pekin Insurance agent to be certain all your insurance needs are answered.
Scott Homa, CPCU, AIC, AU
National Claim Specialist