Don’t forget an increase on the insurance policy, 'cause those rates might go up, too. 
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I am maybe the only person here who has actually worked in a burn unit. Please, do not do this thing. It may be the best turkey in the world, but no, do not do this thing.
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- Legit, but it’s a 1 time cost
- If you care about the cost here it’s easy to learn how to recycle it.
- Legit.
- You don’t already have a kitchen fire extinguisher?
- This seems like a bonus for those unfortunate few who don’t already have a face mask.
- Sunk cost, doesn’t count.
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Exactly. I was thinking that video clip was cut too short, since it was supposed to be followed by an explosion of boiling oil.
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I’ve got a standard 10 pound ABC commercial fire extinguisher in my kitchen. It can put out small fires but is not enough to reliably put out 3 gallons of spilled, flaming oil - that’s 32 pounds of fuel that can quickly spread over a wide area, and spatter when sprayed with a fire extinguisher.
Cooking oil fires are Class K, though I haven’t ever seen any hand held K extinguishers. I’ve only seen them as installed overhead extinguishers in restaurant kitchens.
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The idea is to use pork fat on top of the turkey to add richness and also insulate the breasts. You can use pork belly instead (in fact, I recommend it), to get all that richness and none of the smoke.
A little salt and “poultry seasoning” under the skin a few days before, then roast it in the oven topped with pork belly for the first while, and you have a bird that will surprise everyone in juiciness and depth of flavour.
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Today I learned:
Thank you very much 
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I am all for pork belly. Just not bacon. Especially the standard homogenized grocery store stuff everyone is so fond of wrapping everyone from Azalea blossoms to Zebra legs in.
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…and of those 15 who succesfully burned down their houses, how many found that their insurance didn’t cover accidents while deep frying turkey? It seems like a pretty avoidable risk, if I were an insurance company…
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She probably needs to document for insurance purposes.
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I cringed watching that guy hold the turkey over the hot oil.
Probably Alton Browns method is the safest.
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Much safer than most, yet he probably shouldn’t have used those little turkey fryer wire feet directly on soft grass as they can settle.
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not true. I reuse my frying oil multiple times. And frying two turkeys will barely make a dent in a 20# propane bottle.
(edited b/c I quoted the wrong person)
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I’ve safely fried dozens of turkeys over the years, including two just a few days ago in a suburban STL driveway.
…and I’m still alive!
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I suspect many people who fry turkeys do not reuse the fry oil because turkeys are the only things they deep fry.
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I submit that anyone interested in deep frying turkeys probably did not have their interest in deep-fried deliciousness begin there. 
I will do this someday (with video proof no less), but I semi-regularly fry falafel, potatoes, and various forms of chicken, and try to reuse my oil at least thrice when doing so.
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I don’t have statistics either way. My personal experience with deep fried turkeys is limited to decades ago at a relative’s, and they did not deep fry things regularly so my judgment is influenced by that n=1 experience.
The killjoys are out in force tonight!
Especially high as and halfway through a six pack. Wouldn’t have it any other way!
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Ha ha! You triggered the filter.
I believe the word you’re looking for is “M0ist” 
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Keep it stored in the proverbial cool dark place, and it’ll last a long time.
In addition to turkeys, I’ve deep-fried Cornish hens (injected with Italian dressing), pork loins, chickens, veggies, fruit, candy, and Scotch eggs. Mmmmm, Scotch eggs. If you like frying, check out Scotch eggs.
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