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Two-Alarm Deep-Fried Turkey

Van Chaplin; Lisa Powell Bailey
Prep time 15 mins
Fry time 45 mins
Stand time 15 mins
Yield Makes 10 to 12 servings
You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

Ingredients

  • 2 tablespoons kosher salt
  • 1 tablespoon salt-free spicy seasoning blend
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried crushed red pepper
  • 1 (12- to 14-lb.) whole frozen turkey, thawed
  • 2 tablespoons vegetable oil
  • Peanut oil

How to Make It

  1. Stir together first 5 ingredients.

  2. Remove giblets and neck from turkey, and, if desired, reserve for another use. Rinse turkey with cold water. Drain cavity well; pat dry. Rub turkey evenly with 2 Tbsp. vegetable oil. Loosen and lift skin from turkey breasts with fingers without totally detaching skin; spread one-fourth salt mixture evenly underneath. Carefully replace skin. Sprinkle additional one-fourth salt mixture inside cavity; rub into cavity. Sprinkle remaining salt mixture evenly on skin; rub into skin. Place turkey on fryer rod.

  3. Pour peanut oil into a deep propane turkey fryer, pouring 10 to 12 inches below top of fryer. Heat to 300° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

  4. Fry 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165°. (Keep oil temperature between 300° to 325°.) Remove turkey from oil; drain and let stand 15 minutes before slicing.