Thaw the turkey completely
Remove giblets and neck
Pat the turkey dry inside and out
Trim excess fat and loose skin
Season the turkey as desired
Use a fryer outdoors on a flat, nonflammable surface
Keep the fryer away from buildings, vehicles, and overhangs
Fill the pot with oil to the proper level
Heat the oil to 350°F
Turn off the burner before lowering the turkey
Lower the turkey slowly and carefully into the oil
Keep the oil temperature around 325°F to 350°F
Fry for about 3 to 4 minutes per pound
Check the internal temperature in the thickest part of the thigh
Remove the turkey when it reaches 165°F
Turn off the burner before lifting the turkey out
Let the turkey drain and rest before carving
Dispose of oil safely after it cools completely