Never drop a frozen turkey into a deep fryer. The moisture from the frozen bird causes the oil to rise and potentially overflow, which equals a big fire hazard.

HERE’S THE SAFEST WAY TO FRY A TURKEY:

Choose a spot outside and away from your house to fry your turkey. Be sure to have a fire extinguisher close at hand. Assemble supplies, including long tongs, vegetable oil, a digital meat thermometer, paper towels, a cutting board, a platter, aluminum foil, etc.

1. To determine the amount of oil needed, first place the turkey in an empty fryer. Fill the fryer with water to cover the bird, then remove the bird. The amount of water in the fryer equals the amount of oil you will need to fry. Remember: You can always add more oil; using too much oil may result in an overflow.

2. Season turkey as you would if roasting. Do not use dry rub, as it will burn off.

3. Heat oil in the fryer to 290 to 350 F. Place the turkey in the fryer and let it fry for approximately 45 to 55 minutes.

4. To check for doneness, remove the turkey from the oil, place it on a platter or cutting board, and, using a digital meat thermometer, check the temperature in the center of the breast and at the point where the thigh bone meets the drum bone. If meat registers lower than 175 F, resubmerge in oil and continue to cook until done.

5. Serve immediately.