Remove the turkey’s wrappers off if you haven’t already then cut off the giblets and the neck before patting it dry.

Pour the oil into your fryer without surpassing the Butterball deep fryer’s maximum fill line, then preheat it to 375° F for about 25-30 minutes.

While waiting for the oil to be heated, prepare the turkey by tucking its legs in.

After the oil is already heated, put the fryer’s basket inside and wait for 30 seconds. Lift off the basket and then put the turkey inside the basket, before lowering it again into the fryer carefully. As the turkey’s size may be too large to be immersed totally in the oil, you may find the upper breast part to remain white although the turkey is cooked with the correct temperature.

Set a timer by adjusting the time needed. For each pound of your turkey, you’ll need 3 to 4 minutes.

Check the internal temperature. The dark meat should reach 175° F to 180° F, while the white meat should reach 165° F to 170° F.

If the turkey has cooked, remove it from the pot carefully then positioned it on paper towels or a pan to drain the oil.

Let it cool down for about 20 minutes before lifting it from the basket.