Step 5) Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil
reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook
that attaches to the rack to slowly lower the turkey into the oil. Using a stop-and-go method, slowly
lower the turkey 1 to 2 inches into the oil then stop wait a minute, repeating until the bird is fully
submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as
necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound.
Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and
place it on a cutting board or a large rimmed baking sheet. Insert an instant-read thermometer, into
the thickest part of the thigh, the internal temperature should be 165°F. Let the turkey rest 5 to 10
minutes before carving.