Save the containers for the oil. Once the oil has been used, it should be kept refrigerated until used again. At least a dozen turkeys can be fried in the same oil before it should be thrown away. But always keep oil refrigerated after first use. Very little of the oil will be absorbed by the birds.
Temperature is measured by the thermometer.
It may take as much as one hour to raise the temperature from outdoor temperature to 375 degrees for three gallons of cooking oil. Pat turkey dry with paper towels after trimming and washing with water. Very slowly lower the bird into the hot oil by holding the feet of the turkey. The oil will crackle and splash. So, be very careful at this step of the process 5.