Recipe Details

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.

Makes:12 servings

Ingredients

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

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Directions

Prep:10 mCook:35 mReady:1 h

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