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Once the target temperature is reached, about 350 Fahrenheit, it's time to drop the bird. Reduce the heat of the burner.

Wearing thick gloves, long sleeves and thick shoes or boots, very slowly lower the turkey rack into the pot using a long grab hook. Lower the turkey so slow that it'll take over a minute to completely do. Without gloves or long sleeves, oil splatter could cause "flinching" and might result in knocking over the pot filled with boiling oil.

After the turkey is completely inserted, increase the heat to raise the oil temperature back to target, this could take several minutes.

Once the target temperature is reached, adjust the heat to maintain it. Be mindful of the critical limit, once 400 Fahrenheit is reached, don't attempt anymore adjustments and turn off the gas.

A turkey takes about 3 to 3 and a half minutes per pound to deep fry, about one hour for an 18 lb turkey.

When the turkey is golden brown and done cooking, turn off the gas. Place newspapers or paper towels close by on a flat surface.

Slowly remove the turkey rack from the pot using the same safety clothing as when it was lowered. Make sure the rack is high and clear of the pot before attempting to move to reduce chance of knocking over the pot still filled with boiling oil.

Place the rack on the newspapers or paper towels to cool and drain for several minutes. Do not leave the fryer pot and burner unattended until it has cooled down which will take quite some time. Do not attempt to move the pot and burner until the oil has dropped down past 110 Fahrenheit. It's very important to keep in mind that the oil is still boiling after the cooking is done and to keep children away from it.

Congratulations on your beautiful bird. Only problem is that you won't ever be able to go back to dried oven cooked turkeys again.

Written by Stephen French. Courtesy of Isnare.com