That is safe advice. I have more that might not be readily apparent to the newer, fryers of turkeys. After reading below, it's also turned into a "How To".
I have a whole lot of deep-fried turkey experience. I have a restaurant background which is how I got started on the turkey frying.
I know way more about cooking turkeys than I do beer! Below will safely get you a perfectly done turkey.
Stick with 12-14 pounders.
Make sure the pot is of an appropriate size which means the bigger the better (10 gallon is ideal).
Do a dry run (which, ironically, is very wet)--place turkey on the stand in an empty pot and fill with water, enough to cover the bird by an inch or two. Take the bird out and shake off excess water and mark the pot. This gives you your proper oil level. Use appropriate oil that has a high flashpoint.
Dry the bird thoroughly and need I also say it should be "thawed"? Room temperature for the turkey is best if you can swing it.
A long thermometer that is calibrated is vital. Clipped to the side is ideal. Keep an eye on it throughout.
Never leave the turkey and fryer unattended.
Heat peanut oil to 375 F. The idea is that the turkey will reduce the temp to proper cooking range.
Wearing the appropriate clothing, and with safe footing, lower the turkey SLOWLY into the oil. This can take upwards of five minutes, depending on how well your bird is dried.
As recommended, turn off the flame. I don't but I also don't have the worry of boil over.
Once it's in the oil on the stand, practice hooking it a few times with the hangar that comes with the stand.
My turkey stand is very light so my turkey floats when it's done (about 35 minutes).
Don't cook your bird beneath anything flammable.
Have a plan in case of fire beforehand.
Don't consume alcohol while cooking a turkey in a deep fryer.
