Deep frying turkey is not complicated, but not following a few simple safety precautions can turn your happy tailgate convocation into an unfortunate conflagration of epic proportions.

My first recommendation is that you thoroughly read the instructions that come with any deep fry kit, and especially follow a few simple safety rules outlined below. If you choose not to follow these precautions, then at least check your homeowner's insurance and make sure you are covered for mishaps associated with frying turkeys.

1.    Purchase the correct equipment for the job.  Turkey frying kits are available at home improvement stores, sporting goods stores, and camping outfitters.  They contain the necessary cooking equipment and detailed instructions and safety tips.

2.    Wear proper safety gear including gloves and eye protection.  Have an oil-fire extinguisher on hand.

3.    Buy the correct size turkey for the pot. Usually no larger than 16 to 18 pounds for a typical turkey-frying kit pot.

4.    USE THE WATER DISPLACEMENT METHOD TO DETERMINE THE CORRECT AMOUNT OF OIL TO PUT INTO THE POT.  Once you have heated the oil to frying temperature, it is way too late to discover you have too much oil in the pot.  (See CBS College Sports Network’s SEC Tailgate show on November 21, for demonstration of "water displacement method")

5.    Pick a safe place to set up your cooking apparatus.  It is best to set up on a dirt or gravel surface, as there will invariably be a little oil spatter.  Make sure the area is not wide open to pedestrians or curiosity seekers and define your perimeter.

6.    Make sure turkey has been patted completely dry with paper towel, and that there are no hidden ice chunks in the cavity, or elsewhere.  If water or ice meet 375 degree oil, spatter will occur.

7.    Heat oil to no hotter than 375º F, and fry at no hotter than 350 º F (the oil temperature will drop when the turkey is lowered into the pot, and then bring it back up to 350 º).  Cook the turkey 3 minutes per pound, plus 3 minutes (e.g. cook a 16lb turkey for 51 (48 + 3) minutes, or until internal temperature in thigh is at 150º F (there will be 10 degrees of “heat gain” after the turkey is removed).

8.    Turn the burner off when lowering the turkey into the pot.  Then turn it back on when the turkey is safely in the oil.

9.    Maintain constant vigilance over the burner and pot, and monitor the temperature throughout the cooking process.  Do not leave the apparatus unattended during cooking, ever.

10.    Do not start to drink until the cooking is done, the burner is off, and the pot of hot oil is put in a safe place to cool.

Enjoy your bird; I think you will find it the best turkey you have ever eaten!