Deep-fried turkey is delicious -- but it's also dangerous to make unless you really know what you're doing. Food & Wine has shared their finest deep-fried turkey tips.

-- Go outside.Turkey frying should only be done outdoors, on a flat and level surface -- not in an enclosed area like a kitchen.

-- Use a fresh bird, or fully thaw a frozen one. The minute moisture from the turkey hits hot oil, the oil will start to splatter and can cause a spillover effect, starting a fire.

-- Skip the stuffing. You’ll have to keep the stuffing on the side when frying a turkey. Also, remember to remove the giblets from the bird’s cavity before frying.

-- Stick around. Never leave the turkey unattended. It can only take a moment for something to go wrong.

-- Wait to carve. Let the cooked turkey rest for at least 30 minutes, in order to retain the hot juices.

-- Keep heavy blankets nearby for emergencies. Water will not extinguish an oil fire, it will only spread the ignited oil. A wool blanket will help put out flare-ups.