I mean, please. I've done it before and, yeah, it's good, but I had the benefit of a commercial kitchen. While Mr. Brown rightly and responsibly emphasizes safety concerns (burning your house down on Thanksgiving would be a real drag, I'm guessing) I just don't get it. Beyond the (Heritage) bird, the brine and the four gallons of peanut oil (two out of three of which are pretty pricey), his recipe calls for a propane tank and accompanying hardware, a thirty-gallon stockpot, a free-standing two-ring burner on which to place said stockpot, an igloo-type cooler, a candy thermometer, fifty feet of rope, pulleys, carabeeners, a ladder, a fire extinguisher and a lawn. All of which you'll have to buy twice if you want to cook a bird larger than fifteen pounds.(Well, except for the lawn I guess). And no one's even started that miserable green bean casserole yet! I'm sure I'll draw fire over this but does anyone out there actually go through all this for a meal you only serve once a year?