Instructions

Prepare The Fried Turkey Rub

1. Whisk together the poultry seasoning, garlic powder, salt, and black pepper in a small bowl.
2. Set the turkey seasoning aside while you prepare the turkey for frying.

How To Prepare A Turkey For Deep Frying

1. Rinse a fully thawed turkey inside and out with cold water, then allow all of the water to drain out. Place the turkey on a wire rack set on a rimmed baking sheet. Thoroughly pat the turkey dry inside and out with paper towels. If your turkey has plastic leg ties and/or a pop-up cooking indicator, be sure to remove them before frying!
2. Using a pair of sturdy poultry shears, trim any excess skin and fat from around the neck area. This will ensure that the hot peanut oil can easily fill the inside of the turkey.
3. Rub the turkey all over with the deep fried turkey rub, including the inside.
4. You can fry the turkey immediately, if desired. However, I recommend placing the turkey uncovered in the refrigerator for 12-24 hours to allow the spices to infuse the meat.

How To Make A Juicy Deep Fried Turkey

1. Fill the fryer pot up to the maximum fill line with peanut oil. Remove your prepared turkey from the refrigerator to allow it to start to come to room temperature while they oil is heating up. Turn your electric turkey fryer on, and heat the peanut oil to 375 degrees.
2. When the temperature of the oil reaches 375 degrees, place turkey in the included basket. Very slowly lower the turkey into the hot oil, making sure to submerge it completely, and close the lid. I recommend wearing protective silicone gloves for this step. It’s also handy to have a pair of rubber-tipped tongs to gently nudge and tilt the turkey to make sure it’s filled with the peanut oil.
3. Calculate your cook time and set a timer. How long to fry a turkey is determined by multiplying the weight of your turkey in pounds by 3.5-4 minutes of cook time per pound. For example: if your turkey weighs 14lbs, you would cook it for approximately 49-56 minutes. You can be sure the turkey is fully cooked when an instant-read thermometer inserted in the thickest part of the breast reads at least 165 degrees.
4. When the turkey reaches the recommended internal temperature of 165 degrees, carefully lift the fryer basket out of the oil, allowing the excess oil to drip back into the fryer.
5. Clip the basket on the draining holes to drip and rest in the basket for about 10 minutes. Then transfer it to a platter lined with paper towels for an additional 10 minutes or so to soak up any excess oil.
6. Once the turkey is cool enough to handle, you can carve and serve it. I recommend using an electric knife for carving, which easily makes precise slices.