I like the fried turkeys too, DM, but my apt. is sooo tiny and that oil get sooo hot . . . besides, I don't have the paraphernalia to cook it in. I like the Alton Brown method (particularly if it is cool enough outside to let it sit in the brine overnight outside. . .this year, I'm not sure that'll work...I ordered a smoked turkey just in case!)
I made my first turkey while I was in college. I dunno how I got elected, but the sorority was making Thanksgiving dinner for the guys of our affiliated fraternity (ATO) who hadn't been able to go home. I'd never, ever made a turkey before!!! I volunteered to help, but thought I'd get cranberry sauce or beer or even plasticware or paper plates, fer crying out loud! So, the fraternity was housed in this old home with an ancient and less-than-reliable stove. . .I think that bird took half a day to cook (I remembered my mom would get up before daylight and put her turkey on to cook. . .seems like it took so much longer back then. . .or maybe we just ate soo much earlier)
At any rate, as I recall the legs may have been a bit crispy, but no one got food poisoning!!
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