Since Saturday was promised to be sunny, it was designated as Turkey Fryin’ Day. After the illustrious Morrone Turkey Fryer was assembled, we set out and picked up a tank of propane, 4+ gallons of vegetable oil, and 1 unassuming fresh 17-lb. turkey from Whole Foods.

We did the water test to figure out how much oil it would take. As it turned out, the turkey was a little too big, so we had to drain some of the boiling oil out once we got it lit. After carefully dunking as to avoid a Vesuvius-like tragedy, the bird rested in place. There was bubblin’ crude coming out the top of the pot and flames shooting out from underneath, but that didn’t stop us; we were on a mission.

It takes about 3 minutes/pound of turkey when the gas is turned up to “loud”, so after about an hour of frying the bird with 170,000 BTU of love @ 325°F, we popped that sucka out, dried off the oil and sat down to eat.

If you’ve never fried a turkey, let alone even tried it fried, you must do so ASAP. You’ll end up with a pile of delicious poultry in mere minutes. Well worth the danger.

Related: Bob & Tom deep fry a turkey, too
Related: Another great guide