Thaw the turkey completely
Remove giblets, neck, and any packaging
Pat the turkey very dry inside and out
Trim excess skin and fat
Season the turkey if desired
Use a turkey fryer outdoors on a flat, nonflammable surface
Keep the fryer away from buildings, decks, and overhangs
Measure the oil level with the turkey in the pot before heating
Fill the fryer with oil only to the recommended line
Use a dry, high-smoke-point oil
Heat the oil to 350°F
Turn off the burner before lowering the turkey
Lower the turkey slowly into the oil using a fryer basket or hook
Make sure the turkey is fully submerged without overflowing
Turn the burner back on and maintain 350°F
Fry about 3 to 4 minutes per pound
Check the internal temperature with a meat thermometer
Remove the turkey when the thickest part of the breast reaches 165°F
Turn off the burner before lifting the turkey out
Lift the turkey out slowly and let excess oil drain
Place the turkey on a rack or tray
Let the turkey rest before carving
Keep a fire extinguisher nearby
Never fry a frozen or partially frozen turkey
Never overfill the pot with oil
Never leave the fryer unattended
Wear heat-resistant gloves and protective clothing
Keep children and pets away from the fryer