Deep-fried Thanksgiving turkey can be really tasty.

It’s faster than roasting the bird in an oven (30 minutes, depending on the size, versus several hours) and it gives the cook an excuse to stand outside on the holiday and get some peace and quiet from the hordes housed within.

But, in the spirit of laziness or impatience, thousands of Americans may shortchange the thawing and decide, “Yeah, this bird is ready.” Close enough, they’d say.

They could be horribly wrong.

Portland fire crews expect to be busy on Thanksgiving Day because inevitably, deep-frying a frozen – or partially frozen – turkey will spell danger somewhere in the metro area Thursday.

A frozen turkey is full of moisture, and when that de-feathered, naked gobbler hits boiling hot oil, the moisture within will expand at a “a very high rate,” according to Lt. Rich Chatman.

Oil is lighter than water, and once the water hits the oil, a raging inferno may not be too far away.

Chatman said it’s important not to try and put out the oil fire with water. “Water just spreads the hot oil everywhere,” he said, so make sure you have a fire extinguisher capable of putting out flammable liquids close by.

It’s wise, he said, to place water in the frying pot and then put in your turkey first, to make sure you have the appropriate level of liquid in the pot. Make sure not to place too much oil in the pot but make sure to empty the water first.

Watch the fire crews demonstrate what might happen if the turkey isn’t completely defrosted (ski ahead to the 1:40 mark, when the reporter realized the camera was sideways).