Deep-frying your Thanksgiving turkey is not just a stunt, says Times Food reporter Kim Severson; it’s the best way to cook it. With the right equipment, a little caution and several gallons of peanut oil, it will yield the juiciest, crispiest bird, she says. In this piece, Kim teams up with Steven Satterfield, an Atlanta-based chef, to give a tutorial. On today’s episode

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Persons: Kim Severson, Kim, Steven Satterfield Locations: Atlanta