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.

How to Make It

Step 1

Stir together first 5 ingredients.

Step 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.

Step 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.

Step 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.

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