Deep-fried turkey, a concept that started in the South, is rising in popularity nationwide. The process requires careful preparation and time to prevent fire or burn injuries.

1. Prepare Your Cooking Area in Advance and Use the Proper Equipment

Use an outdoor cooker/deep-fryer with a perforated basket insert. Place the fryer on a flat, level surface. Hook-up a ten-gallon or more capacity unit (that stands about three-feet high) to a propane gas cylinder. Place the cylinder at least two feet away. Follow the manufacturer's directions.

Verify that the cooker has an approved listing (UL or FM, etc.)

Be aware of your clothing around the hot oil, which can spatter and the open flame, which can ignite clothing.

Get someone to help you lower the turkey into and lift out of the 350-degree oil.

2. Keep Heated Items (Hot Oil and Propane Cooker) Away From Anything That Can Burn.

Make sure the cooking area, for at least ten feet in all directions, is fireproof. Never deep-fry a turkey indoors, in a garage, in any other structure attached to a building, or on a wood deck.

Do not allow children or pets near the cooking area.

Position the deep-fat fryer so that any wind will direct the heat away from the gas cylinder.

3. Watch What You Heat and Cook

A fresh bird is preferred, but if you buy a frozen bird, it must be completely thawed. Pat it down with paper towels, if necessary. Water and hot oil simply do not mix. If there are any remaining ice crystals, the turkey will "explode" in the boiling oil.

Slowly lower the turkey partway into the oil. The oil will bubble-up fiercely. Hold the turkey suspended partway into the oil and gently dunk it up and down a few times. Lower the turkey a little more and dunk again. Keep doing this until the turkey is completely submerged and resting on the bottom of the pot.

Pull up a chair and get comfortable. You should never, ever, leave a pot of boiling oil unattended. Deep-frying a turkey takes only three-to-three-and-one-half minutes per pound. That's about 35 minutes for a ten-pound turkey. We recommend using smaller turkeys (eight-to-ten pounds) or turkey parts such as breast, wings, and thighs.

Do not allow oil to go above 350 degrees; oil can ignite at 375 degrees. Allow the oil to cool completely before removing or storing.

Never cover the deep fryer. This can cause overheating and boiling over of the hot oil and fire.

When placing the turkey in the cooking oil or removing it, turn the cooker off. This greatly reduces the chance of a grease fire and it only takes a moment to re-light the cooker.

4. If a Fire Starts, Clear all People From the Area and Call 9-1-1 Immediately.