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
- ½ gallons peanut oil for frying: 3 piece
- whole turkey, neck and giblets removed: 1 piece (10 pound)
- salt: 1 Tbsp (to taste)
- ground black pepper: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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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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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. Dotdash Meredith Food Studios
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Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
