Assembling the Turkey Fryer Base

1. Remove the pieces of the turkey fryer from the box. Place the turkey base and hooks inside the cooking pot and set aside.

2. Turn the cooking base upside down. Line up the burner crossbar with the holes on the side of the cooking base and attach the crossbar with the screws. Tighten the nuts with the adjustable wrench.

3. Turn the burner upside down. Lay the long side of the burner on the notch of the base. Slide the burner between the base and the crossbar in the center of the base. Lay the heat shield on top of crossbar over the burner. Secure the burner in place by threading the bolt through the holes in the heat shield, crossbar and burner base. Use the wrench to tighten the entire assembly with the provided locking nut.

4. Line up the three legs on the side of the base. Thread the bolts provided through the holes in the base and the legs. Tighten all the nuts with the wrench. Turn the base right side up.

5. Screw the gas hose onto the end of the burner protruding from the edge of the base. Tighten the connection carefully with the wrench.

Preparing to Cook

1. Choose a cooking spot 10 feet away from any building, vehicle, tree or shrub. The area must not have a roof of any kind.

2. Check prevailing winds. Place the gas cylinder upwind of the cooker. This prevents any flares from igniting the tank. Attach the hose to the tank.

3. Wash the pot and place the turkey in the pot. Fill the pot with water to the "Full" line. Remove the turkey. Mark the water line on the pot. Drain the pot and dry it completely.

4. Fill the pot to the drawn line with peanut oil. Place the thermometer's probe into the oil and clip the thermometer to the side of the pot.

5. Hold a lit match over the burner while the cooking base is empty. Turn on the gas and the burner will light. Heat of the oil to 325 to 350 degrees F.

Preparing the Turkey

1. Remove the neck, giblets and anything else left in the cavity of the bird. Dry the turkey inside and out. Make a 1-inch slit over the joint between the leg and thigh.

2. Season the turkey as desired. This can be as simple as rubbing poultry seasoning in the cavity and on the skin. You also can inject any marinade with a special turkey injector.

3. Wash the provided turkey rack. Slide the central rod through the neck of the turkey and out through the cavity of the bird. Make sure that the legs of the turkey are on top.

4. Insert the frying hook through the eye at the top of the central rod. Carry the entire assembly to the fryer.

5. Wear long mitts to slowly lower the turkey into the hot oil. It can take up to two minutes to fully immerse the turkey in the hot fat. Once immersed, remove the frying hook.

6. Cook the turkey three to four minutes per pound. Generally, larger turkeys need closer to the four minutes while smaller birds may only require three minutes per pound.

7. Use the frying hook to remove the turkey from the oil. Allow the oil to drip from the turkey into the pot. Turn off the gas. Allow the turkey to cool slightly before serving.

8. Allow the oil to cool at least two hours before attempting to strain or dispose of it.