Deep frying turkeys is a Southern tradition that has gained national attention in the last few years. The trend has increased popularity because the deep-frying process seals the outside while the interior remains very juicy and the skin develops a crisp texture. Commercial catering operations offer deep-fried turkey and restaurants feature the golden crisp bird during the holidays. At tailgate parties, outdoor church suppers and neighborhood parties, folks are setting up 40-60 quart pots on concrete, filling the kettles with fresh peanut oil, patting the turkeys dry, putting on long heavy-duty gloves and cooking juicy turkeys.