Activities scheduled for this week include:
GET IN FORMATION: The North Augusta Lions Club is accepting applications for its Christmas parade, which will begin at 3 p.m. Dec. 3, on Georgia Avenue. Trophies will be awarded for the top three entries in the commercial and noncommercial categories. The entry deadline is Nov. 29. Applications are available at the North Augusta Chamber of Commerce, 302 Georgia Ave. There is no entry fee. Call (803) 279-2323.
HISTORIC HOLIDAY CANDLELIGHT TOUR: 4-8 p.m. Friday-Saturday, 1-5 p.m. Sunday; tour of the Boyhood Home of President Wilson, 419 Seventh St.; Meadow Garden Historic Home, 1320 Independence Drive; the 1797 Ezekiel Harris House, 1840 Broad St.; and Redcliffe Plantation State Historic Site, 181 Redcliffe Road, Beech Island; $12 in advance, $15 on tour days; pupil tickets $5; age 4 and younger free; (706) 724-0436
THE NUTCRACKER: 7 p.m. Friday, 1 and 5 p.m. Saturday and Sunday; Imperial Theatre, 745 Broad St.; $17-$40; presented by Dance Augusta and Augusta Ballet School; (706) 722-8341, www.imperialtheatre.com
EMPTY STOCKING FUND BENEFIT CONCERT: 3 p.m.; First Baptist Church of Augusta, 3500 Walton Way; Augusta Concert Band; free but tickets are required. Tickets available at 725 Broad St. Limit four per person.
Fried turkey can be a tasty addition to a Thanksgiving table, but frying a turkey can be dangerous unless you follow a few precautions.
- Always cook the turkeys outside, away from any structure, and on a flat, hard level surface, preferably on concrete. Never cook on a wooden porch or deck, or a garage.
- Always wear long sleeves and long pants, and natural fiber clothing, such as wool or cotton. Man-made fibers such as nylon or polyester can melt to your skin if they catch fire. Well-insulated gloves are recommended when placing the turkey into the fryer. Wear safety goggles to protect your eyes from oil splatter.
- Keep all small children and pets away from the cooker and flame to avoid knocking the cooker over and causing burns.
- Make sure the turkey is fully thawed first. Frying a frozen or partially thawed turkey is not safe. Dry the turkey as best as possible prior to placing it in the oil. If it is wet, the water and hot grease will react and cause the grease to pop and spray or cause an explosion.
- To measure how much oil is needed, first put the turkey in the fryer; next add water to just barely above the top of the turkey; remove the turkey and measure the new water level with a pencil or etching tool. This is the level to which you add the oil.
- Peanut oil is recommended over vegetable oil. It won't break down at the high temperatures (325-350 degrees). Use a 12-inch turkey frying thermometer to measure the oil temperature.
- Rule of thumb is roughly 3 minutes per pound of turkey, plus an additional 5 minutes, or until the turkey floats. For example, a 20-pound turkey will take 40 to 50 minutes to cook. If you notice the turkey is not thoroughly cooked after slicing it, microwave uncooked pieces. Don't eat raw or under-cooked turkey.
- Allow the oil to thoroughly cool before emptying. Hot oil can take 3-4 hours to cool back to room temperature.
- Excessive use of alcohol and hot boiling oil don't mix.
- Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire.
Sources: Underwriters Laboratories Inc., National Turkey Federation and National Fire Protection Association