Learn the dos and don’ts of roasting a turkey at home this Thanksgiving

Once you’re fried, there’s no going back.

We’re talking about turkey, of course, since Thanksgiving is here. However, if you were planning to fry a Butterball bird, you might want to roll.

Allegations of abuse have resurfaced against the turkey producer, prompting some eaters to boycott the poultry this season, according to reports.

But if you’ve decided that your gobbler was treated humanely enough and are ready to dive into the process, keep in mind that deep frying, while extremely tasty, does present some risks to the home.

Fire is the concern here, along with serious burns — and it’s not just a problem at Thanksgiving.

Dry Christmas trees, lit candles during Hanukkah, and greasy ovens any time of the year can lead to a potential fire in the home.

Your best bet? Learn the dos and don’ts below before you heat up that massive vat of oil. Here’s to safe home cooking and a happy Thanksgiving!

Fry outside

It’s one thing to shallow fry mushrooms or chicken thighs in the kitchen. But it’s quite another to try to heat a few gallons of oil on your stove and then dunk a large, raw bird in it.

The truth: Deep frying a turkey inside is NO recommended, period.

Carolin Fuller, camping and outdoor expert and director of partnerships at Campspot, is a big fan of outdoor cooking. However, she urges homeowners to be prepared before frying anything.

“Always make sure you’re frying outside on a flat, fireproof surface, away from flammable structures or materials,” she says.

Wayne Robenolt, volunteer firefighter and director of public safety for the Barrington City Council in Barrington, NJ, also urges people to only tan on the grass, not on decks, front porches or near cars.

In other words: Safety first!

Don’t go away

It’s the golden rule of camping cooking, Fuller says, though it applies to any situation where flames are present (roasting marshmallows by the fire pit, enjoying a blazing fireplace).

Don’t leave your deep fryer.

“Never leave your installation unattended,” she says.

The reasons are many: the pot can tip over, something can fall into the oil when you’re not looking (leaves, a branch), or the very hot contents can blow, which is a great risk of burns for both people and the house your

Keep a fire extinguisher handy

Both Robenolt and Fuller say proper safety equipment is critical.

You’ll need a fire extinguisher nearby or a “collapsible fire blanket or both,” says Fuller. She also recommends a long-handled thermometer to check the oil temperature.

It’s best if the oil you’re using stays at a steady 350 degrees Fahrenheit for even and safe cooking.

Do not fry a wet bird

You know from high school chemistry that oil and water don’t mix – and this truth is also vital to remember when you’re frying something.

“Always dry your roast turkey completely before lowering it slowly into the hot oil to avoid splattering,” says Fuller.

If any water gets into the oil while you’re cooking, it can burn people nearby, Robenolt adds.

Make coral babies (and pets)

Just as you would when cooking indoors, don’t let your dog, cat or baby wander anywhere near an outdoor pan. Children and pets are unpredictable and may bump or knock over the dish or want to touch it, partly because it’s new and different and the meat will likely smell too good for your dog.

Do not store propane indoors

If your portable grill is powered by propane, it is very important to store the tanks properly, which means outside, not in direct heat of any kind, and away from the house (at least 10 feet).