Tips for a safe, fun Thanksgiving Published Nov. 13, 2012 By Airman 1st Class Ashlin Federick 436th Airlift Wing Public Affairs DOVER AIR FORCE BASE, Del. -- The last weeks of November are a riot of activity as the seasons begin to change. Autumn begins to give way to winter as the trees change color. The cool fall air crisps the leaves and people look forward to stuffing themselves during the biggest feast of the year - Thanksgiving. Thanksgiving is a time to celebrate closeness and thanks with family and friends, but it is also a time to keep safety in mind. Approximately 2,000 residential fires occur in the United States each year on Thanksgiving, resulting in an average of five deaths and 25 injuries. The leading cause of these fires is cooking accidents, which can be as simple as leaving a burner on while you are out of the room, or spilled grease catching fire. This can be prevented by remaining with the food while cooking and keeping a watchful eye to make sure it does not spill, and ensuring that no flammable items, such as oven mitts or utensils, are left near an active burner. In the event of a small grease fire, slide a lid over the pan and turn off the stove, leaving the pan covered until it has completely cooled. It is also advised to keep a grease-fire rated fire extinguisher near the stove. If an oven fire occurs, turn off the heat and keep the door closed to prevent outside air from feeding the fire and causing it to grow. Should a fire too large to safely contain occur, the safest course of action is to leave the house and call 911. Some people enjoy frying a turkey for Thanksgiving. Master Sgt. John O. Willard, the NCO of flight safety of the 436th Airlift Wing Safety Office, has some tips on how to do this in a safe way. According to Willard, two of the safest ways to fry a turkey is to make sure the turkey is completely thawed out, giving at least 24 hours for every five pounds of bird, and keeping the fryer on a flat non combustible surface, at least 25 feet away from any structure. Willard said a tip to knowing how much oil to put in the fryer is simple: place the turkey in the pot and fill with water until it is just above the bird. Then take the bird out and make a line in the pot with a permanent marker at the water level. Where a person makes the line is how much oil they will need to put in the fryer. Willard said the oil temperature in the fryer should be between 325 and 350 degrees while the internal meat of the bird should be between 175 and 180 degrees. In the case of a fire, do not use water. A person should keep an all-purpose fire extinguisher close by at all times. Willard said to keep two feet between a propane tank and the burner. He also said to make sure the propane is completely turned off when finished with the fryer. Willard said that when a person is done with the oil, they should give it a couple of days to cool down, funnel it back into a plastic container and take it to a recycling center. "Thanksgiving Day has more than doubled the number of home cooking fires than an average day according to the U.S. Fire Administration," said Tech. Sgt. Paul N. Poggenpohl, NCO in charge of ground safety of the 436 AW Safety Office. "With the holiday season comes the possibility of traveling to go see family," said Poggenpohl. "We have the tendency to overdo it and get somewhere as quick as we can to go spend time with our loved ones - sometimes without putting a lot of thought into what we are doing. Just remember, don't go FAST (Fatigue Alcohol Speed Texting). If you eliminate these factors from your driving routine and ensure you and all your passengers are buckled-up all the time your chances of arriving alive will increase greatly. Always have a plan and a backup plan. Let someone know where you are going and when you plan to arrive. Don't forget to take into account possible weather delays increasing your travel time." For more information on holiday food safety, contact the public health office at (302) 677-2564. For more information on holiday safety, contact the safety office at (302) 677-5962.