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Leave the bird to the pros

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But frying turkeys isn’t easy, and in fact can be dangerous, which is why more and more people opt to let professionals like Garriga and Gaudet do their cooking for them.

“You have to be real careful when you’re dealing with that much cooking oil,” said Gaudet, pointing to the deep fryer he uses to cook 10-12 turkeys at a time. “Oil expands as it heats up, so you have to sometimes drain off a little oil as you drop a turkey in to make sure your levels are all right.

“And you have to make sure the turkey is thawed. Put a frozen turkey in a fryer, and it’ll blow up — literally.”

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