* This transcript was created by voice-to-text technology. The transcript has not been edited for errors or omissions, it is for reference only and is not the official minutes of the meeting.
          [Deep-Fry Turkey Safety Tips]
          [00:00:08]
          WE ARE AT THE JEFFERSON PARISH FIRE TRAINING CENTER TODAY IN BRIDGE CITY. 
          TO PROPERLY SHOW THE WAY TO FRY A TURKEY TO DEEP FRIED TURKEY, EVERYONE WILL BE FRYING TURKEYS ON THANKSGIVING AND HOPEFULLY WITH SOME OF THE SAFETY TIPS THAT WE ARE GONNA SAY TODAY IS WE'LL HAVE A HAPPY THANKSGIVING FOR ALL INVOLVED. 
          WE MAKE SURE THAT WE HAVE 10 FEET, CLEO, ON ALL SIDES, NO OVERHEAD. 
          THE TURKEY HAS TO BE COMPLETELY THOUGHT OUT. 
          THIS IS A 12 POUND TURKEY, COMPLETELY DEFROSTED AND SEASONED, READY TO GO. 
          NOW YOU HAVE GLOVES ON TO PROTECT YOUR HANDS. 
          YOU WANT TO GO IN SLOWLY, WATCH IT TEMP. 
          YOU WANT TO KEEP IT AT 3 50, 3 AND A HALF MINUTES A POUND. 
          HOUSES HAVE BURNED DOWN BECAUSE OF IMPROPERLY FRYING. 
          TURKEYS 350 DEGREES IS HOT. 
          IF YOU GOT TOO HOT IT DANGEROUS 'CAUSE IT KEEPS CLIMBING. 
          COOK IT IN THE OPEN, DON'T COOK IT UNDER YOUR CARPORT. 
          DON'T COOK IT IN YOUR GARAGE, COOK IT BECAUSE IF SOMETHING HAPPENS, THEN YOU TAKE THAT CHANCE OF BURNING THE HOUSE DOWN.
* This transcript was created by voice-to-text technology. The transcript has not been edited for errors or omissions, it is for reference only and is not the official minutes of the meeting.