There is almost nothing better than deep-fried turkey. Although frying turkeys has enjoyed resurgence in popularity with the availability of home kits, the deep frying of turkeys has been practiced for centuries. While the taste of the bird is delicious, there are a few things you should do to stay safe. Here are a few tips for frying the bird.

Use the proper equipment for deep-frying. In addition to a burner, you will need: a pot and basket large enough hold the turkey and the oil, long heavy oven mitts or gloves, meat thermometer, tongs, plates or platters lined with paper towels for draining, and a fire extinguisher (for grease fires).

Place the burner on level dirt or grassy are away from outdoor buildings or other possible sources for a fire to spread. Do not fry indoors. Do not fry on a wooden deck. The oil will stain concrete, so if the appearance of the concrete is a concern don't cook on it.

Do not overfill the fryer with oil. Place the turkey in the empty pot and fill it with water. Remove the turkey and that will tell you how much oil to put in the pot.

Use cooking oils intended for frying. Olive oil has a very low smoke point (appx. 250 degrees). Turkeys are generally fried at around 350 degrees. Corn, peanut, soybean, Canola, cottonseed and safflower oils work better for frying.

Bigger is not better, stick to turkeys under twelve pounds. Thaw the turkey completely and remove any plastic doneness indicators that come with some turkeys. Also remove any plastic pieces that are used to hold the legs and the neck and giblet package located inside the cavity of the turkey. Make sure the turkey has been dried thoroughly inside and out with paper towels before submerging into the oil. The more moisture, the more the oil will pop.

When it comes to seasoning the turkey, you can use a dry rub by working it between the skin of the turkey and the meat and on the outside skin of the turkey. You can also use an injectable marinade. A whole turkey will require at least 3 minutes per pound to cook at 350 degrees. A turkey breast requires appx. 7 1/2 minutes per pound.

Keep children and pets away from the area you are cooking in.

Let the turkey rest at least fifteen minutes before attempting to handle it. Check the internal temperature of the turkey after the turkey has fried. It should be more than 180 degrees.

Let the oil cool completely before discarding it.

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