Ingredients
12
12 servings
- •3.5 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.
Nutritional Facts
Per 12 servings
- Calories: 568
- Carbohydrate: 0g
- Fat: 27g
- Fiber: 0g
- Protein: 77g
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