raised or indicated by any other means which is suitable for immersion in cooking oil in which uncooked poultry will be placed thus in summary the turkey oil frying gauge 180 is hung from the top rim of a turkey frying pot and frying oil is placed the level indicated for the weight of the turkey being cooked for the size pot being used and removed the oil is heated by various means of which a gas burner is most common when the oil reaches optimum cooking temperature the turkey is slowly introduced into the hot oil to submersion using the turkey oil frying gauge 180 will assure that when the gauge is correctly used to fill the pot with oil which the oil will not overflow onto the cooking flames causing a hazardous condition and unnecessarily wasting of cooking oil referring to another alternate embodiment as already mentioned above and as shown in fig2 is one which is essentially operates the same as fig1 except that it is inverted and supported at the bottom rather than at the top fig2 is the front elevation view of the gauge 310 main body 310 is supported by base 320 which holds main body 310 in a stable vertical position base 310 accepts main body 310 as countersunk into base 320 base 320 will be designed as wide as necessary to provide stability main body 310 comprises of pot diameters 330 turkey weights 340 and is supported by base 320 main body 310 uses its shape to carry twelve selectable turkey frying pot diameters 330 at the base of main body.