• I've watched all the bad youtube videos about deep frying turkey.
• I've heard all the bad jokes and puns about house fires and insurance rates.
• I've read all the glib responses from psuedo intellectuals who know what's safe and good for society, and by extension, what is good and safe for me.

I've found that if you work unimpaired and control the environment around you, deep frying a turkey is about as safe as driving a car to the grocery store. It's a risk I am willing to take in order to taste the delicious wonders of a bird I am not terribly fond of when it's cooked the old fashioned way -- in an oven. It's hard to beat the flavor and texture of a deep fried turkey. My extended family agrees with me. The skin is crispy and delicious. The meat is tender and moist. I find I don't even need to use the fancy marianades and injectors that are so popular now-a-days. Just dry the bird and rub it inside and out with salt and some black pepper. Heat the oil to 325°F and fry for about three minutes per pound. The meat temperature should reach about 160°F. I like to check the meat temperature in the thigh and deep in the breast. That's all it takes. Carve the turkey and watch the family dig in. Be prepared for compliments. It is so good.

My wife, son and daughter, sister-in-law, two nieces and my wife's cousin are having a blast on the shores of lake Michigan. They went to Chicago to watch my wife's cousin in a play at the University of Chicago. Stephen has become quite the well known stage actor. The cats and dogs are great company. I've enjoyed my time alone. Now I want my family back. 'Nough said. I miss them.