Use a turkey fryer outdoors on a flat, nonflammable surface
Keep the fryer far from buildings, vehicles, and anything combustible
Use a completely thawed turkey
Remove the giblets, neck, and any packaging
Pat the turkey very dry inside and out
Do not stuff the turkey
Measure the oil level with the turkey first, then remove the turkey and fill the pot to the correct level
Use an oil suitable for frying, such as peanut oil
Heat the oil to 350°F
Turn off the burner before lowering the turkey into the oil
Lower the turkey slowly and carefully into the hot oil
Maintain the oil temperature around 350°F
Fry the turkey until it reaches 165°F in the thickest part of the breast or thigh
Cook about 3 to 4 minutes per pound
Turn off the burner before removing the turkey from the oil
Lift the turkey out slowly and let excess oil drain
Let the turkey rest before carving
Keep children, pets, and bystanders away from the fryer
Never fry a frozen or partially frozen turkey
Never overfill the pot with oil
Never leave the fryer unattended
Keep a fire extinguisher nearby
Dispose of used oil safely after it cools