The Simplest Deep-Fried Turkey Recipe

Name: The Simplest Deep-Fried Turkey Recipe
Prep time: 1 h 35 min
Total time: 2 h
Yield: 10 - 12 serving(s)
Ingredients: 1 1/2 tbsp. kosher salt; 1 1/2 tbsp. smoked paprika; 1 1/2 tsp. garlic powder; 1 1/2 tsp. onion powder; 1 1/2 tsp. fresh ground pepper; 1 1/4 tsp. cayenne pepper; 1 (12- to 14-pound) whole fresh turkey; Peanut oil (about 3 gallons)

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 8, 2014

1 Rating

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Yields:

10 - 12 serving(s)

Prep Time:

1 hr 35 mins

Total Time:

2 hrs

If you have a crowd or want extra leftovers, you can fry an additional turkey in the same oil—just be sure to heat it back up to 350°F. Save your oil containers; they'll come in handy when it's time to clean up.

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Ingredients

1 1/2 Tbsp. kosher salt
1 1/2 Tbsp. smoked paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. fresh ground pepper
1 1/4 tsp. cayenne pepper
1 (12- to 14-pound) whole fresh turkey
Peanut oil (about 3 gallons)

Directions

1. Step 1Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
2. Step 2Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350°F over a medium-low flame, according to manufacturer's instructions (about 45 minutes).
3. Step 3Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
4. Step 4Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300°F and 325°F). Remove turkey from oil; drain and let stand 25 minutes before slicing.