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Deep-Fried Turkey

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  • Level: Intermediate
  • Total: 2 hr 25 min (includes resting times)
  • Active: 10 min
  • Yield: 8 servings
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One 12-pound turkey

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Vegetable or peanut oil, for frying 


Special equipment:
a countertop indoor turkey fryer and an instant-read thermometer
  1. Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.
  2. Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

Cook’s Note

To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top of turkey and mark the water line with a crayon or marker. Remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added. Dry the fryer before adding the oil.

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