2. Let the oil in the cooker cool completely, about 3 hours. Place the lid over the pot while cooling, if desired.
3. Once the oil is completely cool, you can strain the oil using a cheesecloth. The oil can then be used up to 3 times. (The oil will begin to break down after 3 uses.)
A deep-fried turkey is very dark brown when done. The skin is crispy and the meat is very moist and not greasy tasting.