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You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

Andrew Lewis, Birmingham, Alabama
Recipe by Southern Living November 2007

Gallery

Van Chaplin; Lisa Powell Bailey

Recipe Summary

prep:
15 mins
fry:
45 mins
stand:
15 mins
total:
1 hr 15 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 5 ingredients.

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  • 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.

  • 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.

  • 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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