Follow these tips for safe and happy cooking:

Setting Up

• When purchasing a turkey fryer, always ensure that it has been certified by an accredited third-party certification organization by looking for a certification mark such as the CSA Certification Star for the U.S. or the CSA Certification Flame for Canada.
• Read and follow the manufacturer's instructions, and be aware of all warnings.
• Turkey fryers should always be used outdoors, and at least 10 feet from vehicles, combustible materials, and structures such as garages, carports and overhangs.
• Always use a turkey fryer on a level, stable, non-combustible surface, and never on a wooden deck

• Never cook a partially or fully frozen turkey! A frozen turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every five pounds of bird.
• Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate.
• When filling the fryer with oil, be sure to follow the manufacturer’s instructions and never overfill it. Overfilling can cause the oil to overflow, posing a potential risk of ignition from the burner flame.
• Never heat the oil above 400°F (200°C) and always measure the oil temperature using the thermometer supplied with the turkey fryer.
• Carefully lower the turkey into the hot oil to avoid overflow.
• Use well-insulated oven mitts when touching a pot lid or handles, as these can become extremely hot, posing a risk of burn injuries.
• Never leave a turkey fryer unattended.
• Young children and pets should be kept away from the area where turkey fryers are being used, even after use.

Packing Up
Never move the pot or drain the oil from the pot until the oil has cooled to a temperature of 115°F (45°C) or lower.