1 12- to 14-pound turkey, neck and giblets removed
4 gallons vegetable oil
Thoroughly dry bird inside and out.
Pour oil into a 7- to 8-gallon frying pot. Place pot on burner and heat oil to 375° over medium-low heat according to the manufacturer’s instructions. Mount turkey onto frying base and, using oven mitts and a sturdy hook, carefully lower turkey into hot oil. Check the thermometer often during frying and keep oil at 350°. Fry 40 minutes. Turkey is done when a meat thermometer inserted into thigh registers 170°.
Remove turkey from oil using oven mitts and hook; drain and let rest 20 minutes before slicing.
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