Whether or not the Pilgrims ate turkey at the first Thanksgiving is debatable, but one thing is not: if they'd had a propane tank and five gallons of hot oil they'd have deep-fried the turkey for sure. Alton Brown takes on the new American tradition of deep-frying the big bird in an effort to prevent future backyard disasters from flaring up. Along the way, he talks turkey flavor and texture to ensure that we all get the most out of our birds, without getting burned.