So how does one fry a Turkey and not have it go up in huge flames? Defrost it first. Pat it dry? Put it in a half or less tub of oil so none splashes out? Must be a formula for displacement of oil to show how much oil to put in the fryer. But there must be enough who mess them up to make fir...
Nice to know how to get another look from the same equipment. I'll have to check my scallop punches and see what I can do with them.