Safety Tips
Turkeys 12 pounds or less are easier to manage.
Always follow your turkey fryer manufacturer's instructions.
Thaw turkey completely before first use.
Evenly dry the turkey before use—moisture from the turkey can cause splattering.
Never fry a turkey indoors or in any structure that is attached to a building. Avoid frying on wood decks, which may catch on fire.
Reduce accidental spills by placing the fryer on a level outdoor surface.
Never leave fryer unattended.
Use oils with high smoke points such as Crisco® Pure Peanut Oil for best results.
Always keep an all-purpose fire extinguisher nearby. Never use water to extinguish oil or grease fire.
Use proper safety equipment such as insulated oven mitts and wear closed toe shoes.
DO NOT overfill the pot with oil—oil may spill out over the pot and into the burner/flames causing a fire that could engulf the entire unit and damage or serious burns may result. Follow the turkey fryer manufacturer's instructions to determine the proper amount of oil to add. If those are not available: place turkey in fryer, fill with water until turkey is covered by 1/2 inch of water, remove and dry turkey, mark the water level, dump water and completely dry the fryer, fill with oil to the marked level.
Heat the oil to ~350 degrees F. Once this temperature is reached, place the turkey on the fryer's hanger or basket and slowly lower the turkey into the fryer.
Fry turkey ~ 3-4 minutes per pound. The temperature in the breast should reach ~170 degrees F and 180 degrees F in the thigh.
Always keep children and pets away from fryer.
The oil inside the pot will remain hot hours after use.
