This Thanksgiving I'm going to take a major departure from the age old 'roasting of the bird' and go the deep fried way. I tried a test bird last week and I was very surprised to see that it actually was very moist and tender but the skin wasn't as crispy as I was led to believe it should have been. I did use a pre-basted bird, which I rarely will do, due to the sale I took advantage of. I've always brined my birds but you can't when you use a per-basted one because it'll be too salty. I did get my 2 holiday birds at a local supermarket for a very low price and I was happy to see the Jennie-O package because I love those turkey's. You rarely find a Jennie-O turkey for .49 per pound and they fit easily into the new freezer. I did go through the safety procedures for frying so I wouldn't end up moist inside and crispy outside like the turkey. There are various safety products you MUST use to ensure your safe cooking experience. The first thing you must have are heat resistant gloves, NOT MITTS! You need finger dexterity when working over very hot oil. I purchased a set of heavy leather BBQ gloves that go up to my elbows in case of a splash. The second item is a pair of wrap around safety glasses like you'd wear mowing a lawn or pressure washing. If there is a splash your eyes will be safe. The last thing I had nearby was a chemical fire extinguisher. NEVER USE WATER for a fryer fire, you'll push burning oil around if you use water. CO2 or dry chemical work best. The last reminder. Even if it's raining outside, NEVER fry within the confines of your home. If a fire should happen your house will be safe if the fire is away from the building. See what can happen below.