Somewhere along the line ahead of time but no later than Wednesday, fill the pot you'll be frying the turkey in about 1/3 of the way up the side with water. Use the fryer's hanging device to lower the turkey into the water. Fill the pot the rest of the way to cover the turkey to the depth recommended. Take the turkey out and make a mark on the inside or outside of the pot. There's your fill line for how much oil to use. The large majority of fires, etc., that you hear about are because oil spills over the edge and hits the flame.

Bonus hack, especially for frying (but it works for roasting, grilling, etc.) a day or even two days before, mix about 3 tablespoons of baking powder with a generous 1/2 cup of kosher salt and 3-4 tablespoons freshly ground pepper. If you like, go ahead and add in any spices like paprika, etc., you want. Don't bother with herbs, they'll burn up in the fryer. Thoroughly rub all over the untied bird. Place in a baking dish and refrigerate uncovered for 24-48 hours. The salt dry brines the turkey and the baking soda helps crisp up the skin when you fry it.