Every year around this time, many of us make the decision of what kind of turkey we’ll prepare for Thanksgiving. Some say baked, some say smoked and others say fried turkey is the best.

No matter how you choose to prepare your turkey, there are a number of things you should keep in mind.

Sheryl Valentine, co-owner of Outdoor Chef, provided all a list of some important dos and don’ts:

1. Make sure your turkey is completely thawed out.

“Make sure you’re doing this outside. You would be surprised at how many people are trying to do this in their kitchens. So, make sure you’re frying your turkey is outside and that your turkey is completely thawed; there are no ice crystals,” Valentine said.

2. If you are planning to fry your turkey, do so outside and be sure to measure the proper amount of water needed.

“Make sure to submerge your turkey. While it’s still wrapped into your pot, fill it with water until it’s a couple of inches over your turkey, take your turkey out. That’s where you measure to put your oil. That way you’re not dropping your turkey into the oil, oils not flying all over the place, catching everything on fire,” says Valentine.

3. Be sure the internal temperature of your turkey is at least 165 degrees.

“The other thing that’s really important when you’re cooking your turkey, no matter how you’re cooking it, is that you cook it to its proper internal temperature. Your turkey needs to be 165 degrees. You don’t want everybody sick on Thanksgiving,” said Valentine.

And for other options of preparing your turkey, Valentine recommends oil-less fryers and smokers.

“We have this oil-less fryer, so no cost associated with the extra oil, no mess, no risk of that extra fire. You put your turkey in, you put the lid on, just as good as a fried turkey, without all the hazards associated with it,” Valentine said.

“We have a pellet smokers. You have room for a ham or two turkeys, whatever else you need. You can treat this like your oven. So, if you have extra things in the oven that you don’t have room for, bring it out here. You can also do different flavors of pellets, so you’ve go a little extra flavor that you get added to your bird where you don’t have that option in the house,” she said.

Between now and Thanksgiving, Valentine invites you to stop by Outdoor Chef, get a slice of turkey and ask for advice on your holiday cooking.