Fryer - Once only common in the South, frying turkeys has taken off throughout the country in recent years. And it's easy to understand why. Anyone who's had the pleasure of eating fried turkey can attest that they are, in a word, delicious. Crispy on the outside, moist on the inside, done in a fraction of the time it takes to roast the same-size bird in an oven? Seems like a no-brainer. But the National Fire Protection Association begs to differ. A visit to their Web site at this time of year makes their feelings on the matter pretty clear. Their advice? Don't do it. Ever. Which puts home cooks in quite a predicament: One one hand, you get skin that's crispy and golden brown, and moist meat that's packed with flavor. On the other, you get roughly three times more cooking fires on Thankgiving than any other day of the year. Go the frying route, and you could shave five hours off prep time. You can also experience one of the estimated 900 home fires and $14 million in direct property damage related to deep fat fryers that occur in one year's time. So if you're willing to risk potential loss of life, limb and property for tasty meat, first, brush up on the principles of liquid displacement. And consider using a deep frying kit that's designed for the purpose. This one, from Bayou Classic, comes with a 30-quart pot, propane burner, perforated rack with handle, seasoning injector, 12-inch thermometer and other details that will help simplify the process. Just remember. Safety first, people.