New Members Mark 36 qt turkey fryer (cook lotsa other stuff too). Has strainer basket, aluminum pot, turkey lifter, 15 inch thermometer, valve hose/regulator, and heavy duty stand. Safe enough if you don't drop frozen turkey into hot oil.

The Member's Mark turkey deep fryer is a popular way to cook turkeys, using hot oil for crispy results, requiring careful temperature control (around 350°F) and specific timing (about 3-4 mins/lb), with safety paramount due to hot oil and placement outdoors. Key safety involves checking the oil temperature with a gauge, keeping the turkey fully thawed and dry, and lowering it carefully into the hot oil for a specified time, aiming for 165°F internal temperature for white meat. 

Key Features & How It Works (General for Propane Models):

• Propane Burner: Heats a large pot of oil outdoors.
• Basket & Hook: Holds the turkey for lowering into and removing from the hot oil.
• Temperature Control: A thermometer is crucial to maintain oil at 350°F (175°C).
• Safety Hook: Helps safely lower the bird. 

General Steps to Deep Fry a Turkey (Using a Member's Mark style fryer):

1. Prep the Turkey: Ensure it's completely thawed and patted dry.
2. Heat the Oil: Fill the pot (check manual for max fill line), heat outdoors to about 350°F (175°C).
3. Lower the Turkey: Using the safety hook, slowly and carefully lower the turkey into the hot oil, breast-side up or down.
4. Cook: Fry for about 3.5 to 4 minutes per pound, keeping oil at temp.
5. Check for Doneness: Use a meat thermometer to ensure white meat reaches 165°F.
6. Rest & Drain: Remove carefully, drain on paper towels before carving. 

Safety Reminders:

• Outdoor Use Only: Never use indoors.
• Stable Surface: Place on a level, non-flammable surface.
• Don't Overfill: Oil expands when hot; follow instructions.
• Oil Temperature: Crucial for safety and cooking; use a thermometer. 

I am including a 186 page Ultimate Turkey Fryer handbook. There are many recipes for other things than turkey. I'll add pix tomorrow.