Description
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
Ingredients
- 3 ½ 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12