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With Thanksgiving as an excuse (and still flushed with the success of his DIY KFC ), Tim Hayward deep fries a whole turkey in a vat of oil using a propane gas burner, a coat-hanger and a saucepan lid. This process, popular in the United States, reduces the cooking time to about 45 minutes for a family-sized bird and guarantees crispy skin and a moist interiorThis is a potentially dangerous procedure. Make sure you follow Tim's safety tips and heed his warnings , especially the one about the 30 foot flames and only attempting this outdoors