Editor’s note: Sean M. Peters is of no relation to chef Jesse Peters.

There are safer, more efficient and arguably better ways to prepare a turkey than deep frying, but because of the inherent appeal of an outdoor culinary spectacle that involves propane tanks and buckets of oil — along with a quicker cooking time — people are always going to try this method no matter the risk or date on the calendar. If there’s a holiday then the probability is high that someone in your area code is going to deep fry a turkey for their first time, which means things could potentially get a bit flammable for the neighborhood.

Deep frying a turkey is a dangerous pursuit if proper precautions are not taken. Beginners would certainly benefit from some solid advice, so CityBeat sees it as a civic duty to allow a professional to explain how to do it safely and deliciously. Of course, if you’d rather go vegan this year at the holiday table, a PETA activist would thank you for it.

Jesse Peters is currently executive chef for the Fort Mitchell Country Club after running the kitchen at Belterra Park Cincinnati, among others. Throughout his 22-year career Peters prepared Thanksgiving dinner for thousands of guests and, while it’s not the first way he’d make it, he’s no stranger to a crispy deep-fried turkey.

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Photo: Sean M. Peters

Chef Jesse Peters of Fort Mitchell…