Make sure the oil isn’t filled too high or it will run over and catch fire when you drop the bird. (David Boraks/DavidsonNews.net)

Planning to fry your bird on Thanksgiving? Take care. The federal government annually receives reports of  fires, flames, or burns associated with turkey fryers.

Most accidents happen while the oil is being heated, before you add the turkey. Watch the temperature carefully so it doesn’t catch fire. Dropping the bird into the hot oil also can be a risky moment – make sure you don’t overfill your pot. The CPSC also says there’s a risk of burns from splashing if you try to cook partially frozen meats. Thoroughly thaw and dry all meats before cooking in hot oil.

Read on for an old (2003), but still useful list of safety tips from the U.S. Consumer Product Safety Commission:

• Keep fryer in FULL VIEW while burner is on.
• Place fryer in an open area AWAY from all walls, fences, or other structures.
• Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.
• 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.

For safest operation, CPSC staff recommends that consumers follow these guidelines as they prepare to use a turkey fryer:

• Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.
• Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
• Center the pot over the burner on the cooker.
• 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.
• Follow the manufacturer’s instructions to determine the proper amount of oil to add. If those are not available:
• Place turkey in pot
• Fill with water until the turkey is covered by about 1/2 inch of water
• Remove and dry turkey
• Mark water level. Dump water, dry the pot, and fill with oil to the marked level.