Simple Deep Fried Turkey

Learn how to deep-fry turkey for Thanksgiving without all the fuss of injecting and basting! Rest turkey before carving for deliciously moist meat.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 568 Calories

Ingredients

• 1 tablespoon salt, or to taste
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 tablespoon ground black pepper, or to taste
• 3.5 gallons peanut oil for frying

Recipe Instructions

Step 1

Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.

Step 2

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

Step 3

Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.

Step 4

Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.

Step 5

Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.

Step 6

Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.