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Hands-on Time
25 Mins
Total Time
2 Hours 20 Mins
Yield
Makes 8 to 10 servings
Photo: Hector Sanchez; Styling: Buffy Hargett Miller 

How to Make It

Step 1

Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350° over a medium-low flame according to manufacturer's instructions (about 45 minutes).

Step 2

Meanwhile, remove giblets and neck from turkey; pat turkey dry. Stir together salt and pepper. Sprinkle 1 Tbsp. salt mixture inside cavity; rub into cavity. Sprinkle outside of turkey with remaining salt mixture; rub into skin. Let turkey stand at room temperature 30 minutes.

Step 3

Using long-handled tongs, carefully lower bacon, 1 slice at a time, into hot oil. Fry 1 to 2 minutes or until bacon is brown and crisp. Drain bacon on a paper towel-lined baking sheet; reserve bacon for another use.

Step 4

Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165° (about 3 minutes per pound plus an additional 5 minutes). Keep oil temperature between 325° and 345°. Remove turkey from oil; drain and let stand 30 minutes before carving. Reserve 1 cup frying oil from fryer.

Step 5

Stir together ground red pepper, brown sugar, paprika, and garlic powder in a medium saucepan. Carefully whisk in reserved 1 cup frying oil, and cook over low heat, stirring constantly, 5 minutes. Brush mixture over turkey, and serve immediately.

Step 6

Note: We tested with LouAna Peanut Oil.

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