Figure three minutes per pound – and cook it outdoors.

That’s part of the recipe for cooking a turkey in a hot oil fryer, a Lawrence chef said Wednesday during an online chat.

“All these deep frying questions are making me nervous – do you know how many houses burn down each year at Thanksgiving? Safety is the No. 1 consideration,” Tom King, a chef and local food writer wrote in a chat on www.ljworld.com called “Turkey 911.”

King and J-W city editor Mike Shields responded to nearly 20 questions during the chat.

Their responses included tips on brining, thawing and seasoning the birds, as well as Shields’ full recipe for cooking a bird in a smoke pit.

Readers can find the full chat transcript here.