2. Pour oil into the pot, using the water fill line. Attach the thermometer included with your turkey fryer to the top of the pot with the clip.
3. Light the outdoor cooker, beginning with a low flame. Gradually increase the flame until the oil reaches a temperture between 325 to 350 degrees Fahrenheit. Do NOT leave the cooker unattended. You might have to adjust the temperature control several times to keep the oil at the right temperature, especially if it is windy outside. It will take at least half an hour for the oil to reach the correct temperature.
4. Once the oil has reached the correct temperature (350 degrees for turkeys that are 10-13 pounds, 325 for 14 to 20 pound turkeys) carefully lower the turkey into the boiling oil. Lower the turkey partially, then lift out, and repeat 3 or 4 times. This will help seal in the juices and keep the oil from boiling over. (This can be messy; oil can bubble out a bit. Wear gloves and try to stand back from the cooker.)