Basic Deep-Fried Turkey
This deep-fried turkey delivers golden crispy skin and juicy, flavorful meat using a pressure-controlled deep-fry method for safe cooking and unforgettable results.
Equipment
- 1 Deep-fryer or large stockpot to safely hold oil and turkey
- 1 Deep-fry thermometer to maintain 350°F oil temperature
- 1 Fryer basket or strong hook for safe lowering of turkey
- 1 Wire rack and paper towels for draining after cooking
Ingredients
Main Ingredients
- 1 12-pound Turkey giblets removed, patted dry
- 2 to 4 gallons Peanut oil enough to cover bird fully
- Kosher salt season generously inside and out
- Freshly ground black pepper for extra kick and depth
Instructions
Instructions
- Season turkey inside and out with kosher salt and black pepper. Let sit at room temperature for 30 minutes.
- Heat peanut oil in deep-fryer or large stockpot to 350°F using a deep-fry thermometer.
- Carefully lower turkey into hot oil using a fryer basket or strong hook to avoid splashes.
- Fry turkey for 3 to 3.5 minutes per pound (about 36 to 42 minutes total) until internal temperature reaches 165°F.
- Remove turkey and drain on wire rack lined with paper towels. Let rest 20 minutes before carving.
Notes
Make sure to monitor the oil temperature consistently and always lower the turkey slowly to avoid splattering. Letting it rest is key to juicy meat.