Martha Stewart, Emeril Lagasse, the Food Network and countless Turkey Day connoisseurs swear by succulent deep-fried fowl. Apparently, the old-school roasted bird has become passé. So if you want to go down the deep-fried route this Thanksgiving, all you need is the bird, a propane burner, a vat of peanut oil and a little patience.

Not to mention a fireproof outfit. Learning “How to Make a Deep-Fried Turkey” may seem simple enough, but don’t be fooled, there are many ways your fry can go awry. Before you gas up the propane, take a few turkey-handling tips from The Root or else Tom Turkey will be on fiyah—literally.

1. GET OUT OF THE KITCHEN

The first rule of thumb for frying turkey on Thanksgiving is going outdoors with your recipe of choice. A fricasseed bird can be mighty hard to clean up after.