"When my brother Bruce Inskeep started frying turkeys at his home in Texas 23 years ago, our dad approved, and even paid for the fryer. For the obvious reason, our mom did not approve. But Bruce persisted, safely, and our brother Jim also took it up. This holiday season, Bruce demonstrated his turkey frying technique for NPR. It's straightforward but requires a little math, a steady hand and a few common-sense steps to keep from burning down the house."
"Turkey frying is an outdoor sport Do not do this in the house or anywhere near the house. Bruce does it in his backyard on a stone patio, which he has covered with aluminum foil to avoid grease spatter. "Don't fry a turkey on a wooden deck, for God's sake," Bruce said. Use safety equipment Bruce wears a pair of long heat-resistant gloves around the hot oil. He also has two fire extinguishers handy."
Deep-frying produces an especially juicy turkey and finishes in under an hour, much faster than oven roasting. The method requires basic calculations, careful handling and commonsense precautions to prevent fires. Always fry outdoors, not inside or near the house, and avoid wooden decks. Place the fryer on a stable, nonflammable surface and protect that surface from grease spatter. Wear long heat-resistant gloves and keep fire extinguishers ready. Use a propane fryer sized to the bird, ensuring enough oil to cover the turkey without spilling over. Conduct a displacement test with water to determine the correct oil volume.
Read at www.npr.org
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