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MARQUETTE -- A turkey will be the center of many meals Thursday, but it's also the center of the most dangerous day in the kitchen each year.

The Marquette City Fire Department says there's also an increasing danger with deep-frying turkeys.

"We've seen some fires over the years with those," says Marquette City Fire Department Fire Inspector Paul Enrietti.  "When you go to set that turkey into the grease or oil, it's very volatile because the turkey's cold and the oil is hot."

Those who choose this method are advised to follow safety precautions.  Station the fryer outside in an open area away from combustible surfaces, and stay with it at all times.  Keep the propane tank away from the flame and any structures in case the tank leaks and the fumes could start a fire.  Also, completely thaw the turkey before adding it to the pot--water and hot oil don't mix, and it could boil over the pot onto the open flame.

Whether roasting or frying, food-related illness can be kept off the menu with the right steps.  The two big risks are salmonella and cross contamination.

One crucial step you can't skimp on--the thawing process.

"Some parts are going to cook faster than the others, but you're still going to have cold spots and hot spots in that bird, and that's really not safe at all," says Northern Michigan University Hospitality Management Assistant Professor Leslie Cory.

Depending on the weight, it can take a few days in the refrigerator or several hours soaked in water.

You may also want to rethink a traditional stuffing cooked inside the bird.

"Stuffing inside the bird acquires all the juices from the bird, and it's right in the center," Cory says.  "That may be potentially hazardous.  Like I said, we are dealing with poultry here and the risk of salmonella is great."

When the meal is done, put the leftovers away.  Room temperatures are considered a "danger zone" and can only be left out for about two hours.  All leftovers should be reheated to 165 degrees.

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