Ingredients

    * 10 - 18 pound turkey
    * 4 gallons peanut oil

Equipment

    * Dedicated turkey frying set: cooking pot, propane burner, 550°F 16 inch 
thermometer with clip, turkey stand, and triangular handled handled hook
    * At least 10 pounds of propane
    * ABC fire extinguisher, at least 3 pounds

Procedure

   1. Check fire extinguisher gauge. If not in safe/green zone, get a new one before 
proceeding to step #2.
   2. If frozen, thaw turkey in a safe manner. Remove giblets bag from cavity.
   3. Place turkey on its stand and set it in the dedicated turkey-frying pot.
   4. Pour water into pot until turkey is covered completely and water level is two 
inches above the turkey.
   5. Remove turkey from water, and mark level of water in pot.
   6. Pour out water (discard). Dry the pot thoroughly and fill to line with peanut 
oil.
   7. Heat oil in pot over propane burner to 400°F, by thermometer, in area at least 
TWENTY FEET FROM ANY BUILDING.
   8. Slowly lower completely thawed, completely drained turkey (on its stand) into oil 
using the hook with an oven mitt.
   9. The temperature of the oil will decrease to 350°F. Maintain that temperature 
closely!
  10. Monitor temperature constantly until heat is turned off. Don't let it drop below 
345°F or go over 355°F
  11. Fry turkey 3 minutes per pound. Be careful not to over-cook it! If it floats, 
it's over-done!
  12. Remove turkey using hook with oven mitt.
  13. Check temperature using meat thermometer in deep part of meat, to be at least 
160°F.
  14. Turn off fire and allow to cool completely before even considering moving.
  15. Rest turkey on tray, breasts down, 20-30 minutes before carving.

Tips, Notes, and Variations

    * If you are not willing to perform step #1 of directions, you are not safe to cook 
using this method.
    * If you cannot understand steps #3 through #6, do not use this method.
    * The safest way to thaw a turkey is in the refrigerator. Any other way invites 
Salmonella.