Learn how to deep-fry turkey for Thanksgiving without all the fuss. This deep-fried turkey recipe is simple — no injecting, no marinades, no complicated rubs. If you like a more traditional tasting turkey, this is the one for you!
Ingredients
- 3.5 gallonss peanut oil for frying
- 1 whole turkey , 10 pound
- 1 tablespoon salt , or to taste
- 1 tablespoon ground black pepper , or to taste
Instructions
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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.
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2
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.
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3
Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
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4
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.
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5
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.
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6
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.
Nutrition Facts
Per serving
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