Use a turkey fryer outdoors on a flat, dry surface away from buildings, vehicles, and flammable materials
Fully thaw the turkey and remove giblets, neck, and any packaging
Pat the turkey completely dry inside and out
Measure oil level with the turkey in the pot before heating to prevent overflow
Use a turkey that fits the fryer with enough clearance
Fill the pot with the correct amount of oil, below the maximum fill line
Use a high-smoke-point oil such as peanut, canola, or vegetable oil
Heat the oil to 350°F
Turn off the burner before lowering the turkey into the oil
Lower the turkey slowly and carefully using the fryer basket or hook
Keep hands, face, and body away from hot oil
Maintain the oil temperature at 325°F to 350°F while frying
Fry about 3 to 4 minutes per pound
Check the internal temperature with a meat thermometer
Cook until the thickest part of the breast reaches 165°F and the thigh reaches 175°F
Turn off the burner before removing the turkey from the oil
Lift the turkey slowly and let excess oil drip back into the pot
Place the turkey on a wire rack or tray to rest
Let the turkey rest for at least 20 minutes before carving
Keep children and pets away from the fryer
Never leave the fryer unattended
Never use water on an oil fire
Have a fire extinguisher rated for grease fires nearby
Dispose of or store used oil safely after it cools completely