Crispy Deep-Fried Whole Turkey

1. 1

   Fill a turkey fryer or large stockpot with enough oil to fry the turkey, leaving space for the oil to rise when the turkey is added. Heat the oil to 400 degrees F (200 degrees C). Line a large platter with clean paper bags.

2. 2

   Pat the turkey dry with paper towels. Rub seasoning inside the cavity and over the outer surfaces. Ensure the hole at the neck is open at least 2 inches so oil can flow freely into the cavity.

3. 3

   Turn off the heat source. Place the onion into the drain basket, then add the turkey, neck-end first. Slowly lower the basket into the fryer until the turkey is fully submerged in the oil. Turn the heat source back on and cook, keeping the oil at 350 degrees F (175 degrees C) until the bone is no longer pink and the juices run clear, about 45 minutes, or 3 1/2 minutes per pound.

4. 4

   Carefully lift the basket from the fryer and drain the turkey. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C) and no more than 180 degrees F (80 degrees C). Move the turkey to the prepared platter to finish draining for 10 to 15 minutes.

• Calories 5629.09 kcal High
• Protein 15.26 g Good Source
• Carbs 3.63 g Moderate
• Total Fat 648.21 g High
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 38.22 mg Moderate
• Sodium 749.53 mg High
• Fiber 0.07 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1.7 mg Low Source
• Iron 1.11 mg Low Source
• Potassium 11.48 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Onions 🧅