Thanksgiving is the kickoff to the year-end holiday celebration season. Chicago becomes alive with festive cheer this time of year, from the Thanksgiving Parade downtown to the Great Tree at the State Street Macy’s (it will always be Marshall Field’s in my mind).
If it’s your turn to host for Thanksgiving dinner, you probably feel at least a little bit of pressure to make sure everybody is well-fed. A little planning and preparation can help make sure that nothing mars your festive meal.
Many people swear by the moist, tasty goodness that comes from deep-frying a turkey in oil. But the National Fire Protection Association (NFPA) warns about the dangers that come with gas-fueled turkey fryers, such as burns from hot oil or fire damage.
Northbrook-based Underwriters Laboratories also warns of these dangers and does not certify any turkey fryers. The company offers the following safety tips, however, for those who prefer to cook their birds this way.
Nobody wants to be the cook who sends the family and friends home with a bad case of food poisoning. And for many of us, Thanksgiving is the only day we cook a whole turkey. Here’s what you need to remember, thanks to Foodsafety.gov.
Some cooks don’t want anybody else in the kitchen, while some enjoy prepping the feast with family and friends around. Either way, keep your cooking space safe with these tips from the NFPA.
Following these suggestions should help keep the Thanksgiving meal more festive. Now if you can just avoid pulling a muscle during the family Turkey Bowl.
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