Thanksgiving would not be the same without turkeys, yet very few people take the time to learn how to handle them properly. Any poultry needs special attention when handling. Thawing a frozen turkey the proper way is important to the safety of your family.

Never thaw a turkey at room tempature because this promotes the growth of dangerous bacteria. The safest way to thaw a turkey is to thaw it in the refrigerator. You should do this with the turkey still in its’ own unopened wrapper breast facing up and placed on a tray.  The accepted rule of thumb for time is 1 day refrigerator thawing for every four pounds of turkey.

Start holiday cooking with a clean stove and oven.

Keep the kitchen off-limits to young children and adults that are not helping with food preparations to lessen the possibility of kitchen mishaps.

When cooking, do not wear clothing with loose sleeves or dangling jewelry. The clothing can catch on fire and the jewelry can catch on pot handles, causing spills and burns.

Cook on the back burners when possible and turn pot handles in so they don’t extend over the edge of the stove.

Never leave cooking unattended. If you must leave the kitchen while cooking, turn off the stove or have someone else watch  what is being cooked.

Keep Thanksgiving decorations and kitchen clutter away from sources of direct heat.

Candles are often part of holiday decorations. Candles should never be left burning when you are away from home, or after going to bed. Candles should be located where children will not be tempted to play with them, and where guests will not  accidentally brush against them. The candle holder should be completely noncombustible and difficult to knock over. The  candle should not have combustible decorations around it.

Deep Fried Turkey

Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled.

• A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials.
• The propane tank must be placed as far away from the cooker as possible.
• Never leave the fryer unattended.
• The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boil-over and a flame hazard.
• Always measure the amount of oil needed and never overfill the pot. Place the turkey in the empty pot and fill with water to just cover the turkey. Remove the turkey and use a ruler to measure the depth of the water– this is the amount of oil needed.
• Keep children and pets away from the fryer during and after operation.
• Ensure a fire extinguisher rated for flammable liquids is readily available.
• Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke.
• Use heavy gloves or oven mitts and wear a long-sleeve shirt.
• Do not consume alcohol during the process.
• Lower and remove the turkey carefully and slowly to avoid oil splashing or spillage.

There is also a possibility that an overheated turkey fryer can explode. Also, if the oil ignites, it can be what one Underwriters Laboratories representative called "a vertical flame thrower". A number of homes and other buildings (such as garages) have been destroyed due to the unsafe use of a turkey fryer and UL has refused to list turkey fryers, releasing a short and graphic explanatory video on their concerns.

Source: http://en.wikipedia.org/wiki/Turkey_fryer