Instructions

1. Thaw the turkey completely to prevent a dangerous boil-over of hot oil. Placing a frozen or even partially frozen bird into boiling oil can cause an instantaneous explosion and grease fire.

2. Clean the bird, removing the giblets and neck bone from the inner cavity. Blot the turkey dry with paper towels.

3. Inject the turkey with your preferred marinade beneath the skin and deep into the flesh for maximum flavor. Adding orange or lemon juice helps tenderize the poultry.

4. Cut an incision about 1 inch long and 1 inch deep into the joints where the thighs attach to the body. This helps hot oil drain after cooking.

5. Fill the deep fryer with peanut oil. Place the bird in the frying bucket before the unit is turned on. Then fill it with water to about 1 inch over the bird. Remove the turkey, mark the water level inside the bucket and discard the water. The mark line is your fill level for peanut oil.

6. Turn on the electric deep fryer outdoors, placing it a safe distance from buildings and cars.

7. Check the oil temperature. The fryer is ready when the oil reaches 350 degrees F.

8. Place the turkey in the fryer rack and attach the hook.

9. Lower the turkey into the hot oil very slowly, wearing stove mitts and safety goggles. Be prepared for sputtering and popping as the oil temperature adjusts rapidly. Do not drop the bird in the peanut oil.

10. Deep-fry the turkey for 3 1/2 minutes per pound at 350 degrees F. Add 5 to 10 minutes of frying time for crispier skin.

11. Get a large, disposable aluminum pan and place it on a convenient table for transferring the turkey when done.