I just bought a turkey fryer and the directions recommend using peanut oil. I have an allergy to peanut oil, are there any other types to use?

Does anyone have any good turkey cooking secrets? Any advice would be great!

Sure, no problem. Get anything other than peanut oil and keep it in a re-sealable 5 gallon container. Get an injection kit and follow the directions. And get cajun seasoning and work it into turkey inside and out. The fryer came with a thermometer, get your oil up to 350 and dont crank the heat up after turkey is in oil! (medium heat to medium high) the oil temp will drop like crazy which is expected. use the long temp probe and shove it into the thickest part of the turkey (once you pull it out of the hot oil and check the temp) If it reads 170 to 175 pull turkey out and let sit for about 10 minutes, it will continue to cook. It will reach over 180 and then cut it up and serve. 3 minutes per pound is about average, but if you have higher temps, check well before that. Go to a hardware store and get a large paint strainer, when oil cools strain your oil.
My oil is about 10 years oil, I use it for turkeys/chickens. It's black as hell, but it's well seasoned and always makes good birds/ and afterwards a whole lot of homemade french fries.!

If your allergic to peanut oil you can use either canola or corn oil because they wont smoke at the 350 degree temp you'll be cooking at.

What if you lost said thermometer? Any ideas where to get another one that long?

just did it this past weekend we cooked at 325F and went 3.5min per pound turned out great.

Remember, leave room in the pot for the turkey, Spilled cooking oil, on a propane burner equals third degree burns...I know of a guy that filled up the pot to the rim got it all hot then put in the turkey, overflow...now he is scared for life. Terrible burns to his arms and upper body. Turkeys displace a lot of liquid.

so leave the drinking till after the bird is done. ps do not do it in the garage.

We do 3 1/2 minutes per pound and 350. but it varies. We alos make our own injection with butter and garlic, why cheaper and awesome. I have the cajun and it's awesome too!!!!!!!!!!!!

You can get the long thermometers at Walmart, Target, etc

The way to avoid a situation such as this is to place the turkey in the pot/kettle/whatever before you start cooking and fill it to the appropriate level with WATER, not oil. Remove the turkey (remember to dump any water out of the cavity back into the pot), and mark the level of the water. Pour the water out, wipe the pot dry, then fill to the mark with oil. Should be perfect.

I usually fill the pot roughly half full or a little under half full depending on the size of the bird. I also make my own marinade, it's different everytime but it's always good. 3.5 minutes/pound is a good guide.

I use Canola Oil. MMMMM Deep fried turkey......makes me want to fire up the fryer. My wife made me do wings at 3:30 in the morning last Saturday. I love deep frying!!