Lunch: Fried Turkey

Recipe by Marian Cooper Cairns and Mary Allen Perry If you have a crowd or want extra leftovers, you can fry an additional turkey in the same oil—just be sure to heat it back up to 350 degrees F. Save your oil containers; they'll come in handy when it's

Ingredients

1 1/2 tbsp. kosher salt
1 1/2 tbsp. smoked paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. fresh ground pepper
1 1/4 tsp. cayenne pepper
1 whole fresh turkey
Peanut oil (about 3 gallons)

Instructions

Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees F over a medium-low flame, according to manufacturer's instructions (about 45 minutes).
Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees F and 325 degrees F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

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