The Officers and Members of the Lower Southampton Fire Department would like to wish everyone a Happy, Prosperous, and Safe New Year!

Fire Officers

Chief – Stephen Brookes

Deputy – John Boyle

Assistant – Mark Young

Battalion – Lou Ward

Captain – Steve Krippel

Lieutenant 6 – Ryan Brookes

Lieutenant 6-1 – Brian Therien

QRS Coordinator – Brian Therien

Chief Engineer – Jim Taylor

Engineer – Jack James

Engineer – Paul Schneider

Engineer – Joe Schneider

Administration Officers

President – Vince Doyle

Vice President – Brian Therien

Treasurer – Cheryl Young

Secretary – Emily McGonigle

Sr. Trustee – Dave Whitaker

Trustee – Joe Nean

Trustee – Rick Shavensky

Trustee – Mark Young

Trustee – Jim Taylor

Relief Association

President – Mark Young

Vice President – Joe Nean

Treasurer – Mark Kramer

Secretary – Cheryl Young

Director – Vince Doyle

Director – Jack James

Director – Orlando Dingui

MERRY CHRISTMAS from the LSFD family to yours!

 

We will be out at Brownsville and Bristol roads this Saturday the 24th for our Holiday dollar drop.
Please come out and support your Fire Department.

5 safety tips for deep-frying a turkey

1. Prepare a safe space.
First and foremost, scout out a safe area at least ten feet away from your home. Keep the fryer out of garages, decks, fences, as well as a safe distance away from trees. Ensure that there will be no bystanders, children or pets nearby once you begin. In addition, having a working fire extinguisher on hand is wise, too.

2. Be careful around the oil.
Once the oil gets hot, it’s easy for things to get messy. Don safety glasses, oven mitts and an apron to handle the fryer well before the oil starts to bubble. Make sure your fryer is on a flat, level space to carefully gauge the amount of oil needed. pouring too much oil in could cause the burner to ignite it if it spills out.

3. Get the temperature just right.
When cooking turkey parts, the oil temperature should be at 325 degrees F, according to Nicole Johnson, Butterball Turkey Talk Line expert. She adds that it may take 4 to 5 minutes per pound to reach the recommended temperatures, as dark meat should get up to an internal temperature of about 180 degrees F, and white meat to an internal temperature of about 170 degrees F, she says.

4. Monitor the turkey.
Using temperature controls to monitor the blaze is must, Also take your time while frying the turkey. Slowly raise and lower the turkey into the fryer to minimize spills, and give your full attention to the process. and it goes without saying that you should never leave the bird unattended.

5. Clean up cautiously.
Congratulations, you’ve deep-fried a turkey. Be sure to remove the bird from the fryer slowly, turn off the heat, and clean up your frying space just as meticulously as you set it up. After all, you’ve come too far to suffer a mistake now. And when it comes time to gather around the table, be sure to revel in every compliment your savory dish receives.

From all of our Officers and Members. Have a safe and Happy Thanksgiving!