Step 1

Carefully pour oil into the turkey fryer's tub or pot up to the MAX fill line. If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)

Step 2

Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels.

Step 3

Add your turkey to the basket and tuck in the wings. Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should turn off the flame and gently (and slowly) lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer. When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.

Step 4

Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound. When the timer expires, turn off the heat and use the fryer's included handling tools to carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.

Step 5

Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.