Deep-Fried Turkey

Ingredients

• 1 whole turkey, 12 lb, completely thawed and dry
• 4 to 5 gallons peanut oil
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon black pepper

Before you cook

• Set the turkey fryer pot on level ground outdoors, well away from the house, deck, and anything that can burn.
• Place the turkey in the empty pot, cover it with water, and mark the water line, then remove the bird and pour the water off so you know exactly how much oil to use.
• Dry the pot completely and dry the turkey inside and out with paper towels.
• Combine the salt, paprika, garlic powder, onion powder, cayenne, thyme, and black pepper in a bowl.

Steps

1. Rub the spice blend over the entire turkey and into both cavities, then let it sit for 1 hour.
2. Fill the fryer pot with peanut oil up to your mark, never higher.
3. Heat the oil over the burner to 350 degrees Fahrenheit, watching the thermometer the whole time.
4. Turn the burner completely off before the bird goes anywhere near the oil.
5. Hook the turkey onto the fryer stand with the legs pointing up.
6. Lower the turkey into the oil slowly, over a full minute, so the oil never boils over.
7. Relight the burner and adjust it to hold the oil between 325 and 350 degrees Fahrenheit.
8. Fry the bird for about 42 minutes, figuring 3 and a half minutes per pound.
9. Shut off the burner, then lift the turkey out slowly and let the oil drain back into the pot.
10. Check the thigh with a thermometer and confirm it reads 165 degrees Fahrenheit.
11. Rest the turkey on a sheet pan for 20 minutes before carving.
12. Leave the oil to cool for several hours before you attempt to move or strain it.