For a deep-frying turkey experience that’s fun and produces delicious results, the National Turkey Federation suggests cooks follow these guidelines:

Equipment

You’ll need a 40- to 60-quart pot with basket, burner and propane gas tank; a candy thermometer to measure oil temperature; and a meat thermometer to determine doneness of the turkey. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location

Place the fryer on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients

Smaller turkeys, eight to 10 pounds, and turkey parts such as breasts, wings and thighs, are best for frying. You’ll need about five gallons of oil; you’ll need more if you’re frying a larger turkey. The turkey can be injected with a marinade, coated with breading (such as Shake ‘n Bake) or seasoned with a rub.

Cooking preparation

To determine the correct amount of oil, place the turkey in the basket or on the stand and place it in the pot. Add water until it reaches one to two inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

Heat the oil to 350 degrees. Depending on the amount of oil used, this usually takes 45 minutes to an hour.

While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the injector needle.

Remove skin if desired. If breading the turkey, place it in a gallon-sized storage bag with breading, and shake to coat.

Do not stuff turkeys for deep frying.

Frying the turkey

Once the oil has come to approximately 350 degrees, place the turkey in the basket or on the stand and slowly lower it into the pot.

Whole turkeys require about three minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees in the breast and 180 degrees in the thigh.

Turkey parts such as the breast, wings and thighs require about four to five minutes per pound to come to temperature.

Note: The turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.