I’M NOT SOUTHERN, BUT I LOVE FRIED TURKEY. My father-in-law (and hence the wife), turned me onto this many years ago, and now we typically fry up at least 3 turkeys every fall and winter. I took the instruction that Jim gave me in this art, refined it over the years, and have put it all down in writing so that I can pass it on. Fried is better than any roasted turkey I’ve had, and we’ve brined a few and roasted them. And it is not hard to do it safely, as long as you follow some basic procedures. Several folks have asked about it this year, so I’m reposting my original LiveJournal post here. Read on…