I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Deep Fried Turkey
...in your mind.
Deep Fried Turkey

Deep Fried Turkey

Ingredients

  • One turkey, completely thawed & dried
  • Turkey fryer - complete with pot, burner & propane tank
  • Peanut oil
  • 6 tablespoons Kosher salt
  • 3 tablespoons fresh ground black pepper
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder
  • 2 tablespoons paprika
  • 2 tablespoon cayenne
  • 2 1/2 tablespoons dried rosemary
  • 2 1/2 tablespoons dried thyme
  • Approximately 2 cups Turkey injector marinade

Directions

  1. Combine salt, pepper, garlic powder, onion powder, paprika, cayenne, rosemary & thyme.
  2. Season outside & inside of the turkey with the rub - massaging well onto the outside and all around the cavity - this can even be done the night before
  3. If using, inject the turkey with marinade - do not stuff the turkey.
  4. Fill the pot with oil - (determine how much by putting the turkey in the empty pot the day before and adding enough water to just cover it, then remove and this will be the level of oil you’ll need)
  5. Stick the long thermometer in the pot and watch it closely. Once the temperature reaches 350 degrees F, you are ready to go.
  6. Put turkey onto the cooking frame or basket, put on long heavy oven mitts and slowly lower the turkey partway into the oil - the oil will bubble like crazy so gently dunk it up and down a few times. Lower the turkey a little more each time. Keep doing this until the turkey is completely submerged and resting on the bottom of the pot.
  7. The oil temperature will have lowered, so maintain a temp of between 325 and 350 F. Now wait - but don’t leave the pot of boiling oil unattended.
  8. Get some help to pull the turkey partway out of the pot and insert a meat thermometer into the breast - you’re looking for the temperature of the turkey to be 160 degrees - it will continue to rise after removing from the oil, this should take approx 2.5 - 3 minutes a pound.
  9. When done, turn off the flame, and very carefully lift the turkey out of the oil allowing it to slowly drainThe cavity will be full of hot oil, so use extreme caution when handling the turkey. Let it drain for a few minutes longer and make sure that cavity is drained.
  10. Allow to rest for at least 20 minutes before carving
Deep Fried Turkey

Deep Fried Turkey

Ingredients

  • One turkey, completely thawed & dried
  • Turkey fryer - complete with pot, burner & propane tank
  • Peanut oil
  • 6 tablespoons Kosher salt
  • 3 tablespoons fresh ground black pepper
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder
  • 2 tablespoons paprika
  • 2 tablespoon cayenne
  • 2 1/2 tablespoons dried rosemary
  • 2 1/2 tablespoons dried thyme
  • Approximately 2 cups Turkey injector marinade

Directions

  1. Combine salt, pepper, garlic powder, onion powder, paprika, cayenne, rosemary & thyme.
  2. Season outside & inside of the turkey with the rub - massaging well onto the outside and all around the cavity - this can even be done the night before
  3. If using, inject the turkey with marinade - do not stuff the turkey.
  4. Fill the pot with oil - (determine how much by putting the turkey in the empty pot the day before and adding enough water to just cover it, then remove and this will be the level of oil you’ll need)
  5. Stick the long thermometer in the pot and watch it closely. Once the temperature reaches 350 degrees F, you are ready to go.
  6. Put turkey onto the cooking frame or basket, put on long heavy oven mitts and slowly lower the turkey partway into the oil - the oil will bubble like crazy so gently dunk it up and down a few times. Lower the turkey a little more each time. Keep doing this until the turkey is completely submerged and resting on the bottom of the pot.
  7. The oil temperature will have lowered, so maintain a temp of between 325 and 350 F. Now wait - but don’t leave the pot of boiling oil unattended.
  8. Get some help to pull the turkey partway out of the pot and insert a meat thermometer into the breast - you’re looking for the temperature of the turkey to be 160 degrees - it will continue to rise after removing from the oil, this should take approx 2.5 - 3 minutes a pound.
  9. When done, turn off the flame, and very carefully lift the turkey out of the oil allowing it to slowly drainThe cavity will be full of hot oil, so use extreme caution when handling the turkey. Let it drain for a few minutes longer and make sure that cavity is drained.
  10. Allow to rest for at least 20 minutes before carving