Do not fry a frozen turkey.
Thaw your turkey first or use a fresh turkey. Fill your fryer 2/3 full with peanut, canola, or vegetable oil. Using a candy/oil thermometer to gauge temperature, heat the oil to 325°F. Pat turkey dry with paper towels, making sure it is completely dry and all liquid is out of the cavity of the bird. Lower the turkey into the fryer with a basket or turkey hanger until it is completely submerged. Fry the turkey for about 3 minutes/pound plus 5 minutes per bird.