Irreference » How to Extinguish a Burning Turkey

From The Worst-Case Scenario Survival Handbook: Holidays

1. Close the oven and broiler doors.
Turn the oven off.

2. Open nearby windows.
Smoke will pour out of the oven vent.Turn the vent-fan in the hood above the stove to its highest setting and open windows to help clear smoke. If possible, close the doors to the kitchen to contain the smoke. If you cannot close off the kitchen, open as many other windows in the building as possible to establish cross-ventilation.

3. Wait five minutes.
Ovens are designed for high heat, so it should contain the fire without a problem. Keep the oven door closed to avoid adding oxygen to the fire.

4. Open the oven door slightly.
Keep your face well back from the oven when you open the door. After five minutes, the turkey fire should have burned itself out. If it is still burning, close the door immediately and wait several minutes before opening it again. If the fire continues to burn for more than 10 minutes, call the fire department.

5. Remove the burned bird.
Use caution: It will be extremely hot. Place the bird on a cutting board or platter.Wait at least 10 minutes before touching the turkey or attempting to rescue the meat. Often only the skin and fat will be burned. (See “How to Serve Burnt Turkey,” page 18.)

Be Aware

Oven fires can usually be extinguished without help from the fire department. However, oven seals may fail in a high-heat fire, causing the fire to spread to surrounding areas. Have someone standing by the phone to call for help if needed.
Do not attempt to pull a flaming turkey out of the oven: You risk grease burns on your arms and face.
Do not attempt to smother a flaming turkey while it is in the oven. The high temperatures and flaming grease may ignite the material.
Do not attempt to douse the fire by throwing flour, baking soda, gravy, or any other products on a flaming turkey. These may be combustible and may cause grease to spatter. Using a fire extinguisher will render the bird inedible.

How to Serve Burnt Turkey

1. Remove the skin and charred sections.
Discard these burned parts.

2. Slice the turkey.

3. Pick out the scorched pieces.
Usually the burned portion will be white (breast) meat, which has less fat. Discard it.

4. Check the dark meat.
Some dark meat may also be severely overcooked. Pick out the moist sections and put them on a platter that has been warmed in the oven. Cover and set aside.

5. Moisten dry dark meat.
Layer the salvaged but dry dark meat in a roasting pan. Soak it with several cups of chicken broth and melted butter. Cover it with a cloth and put it in a warm oven (make sure the oven is turned off ). Let the meat rest for a few minutes. Drain and remove meat from pan and place on serving tray. Do not use a microwave to warm the meat or the meat will toughen.

6. Fatten the gravy.
Add one stick of butter to a boiling pot of gravy, let the butter melt, and allow the gravy to cool to serving temperature. Pour the mixture over the turkey after it has been carved.

7. Make turkey hash.
If all else fails, chop the meat, toss with potatoes and bacon, and offer your guests turkey hash. Tell them it’s an old family tradition. Serve with large glasses of water.