Two-Alarm Deep Fried Turkey

How do you make Thanksgiving more Southern? Fry the turkey! Whether you're adorning your holiday table or pleasing a crowd for a party, learn how to deep-fry your own turkey in four easy steps. Tip: You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.

See More: How To Deep-Fry Turkey

Two-Alarm Deep-Fried Turkey

Ingredients

2 tablespoons kosher salt
1 tablespoon salt-free spicy seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried crushed red pepper
1 (12- to 14-lb.) whole frozen turkey, thawed
2 tablespoons vegetable oil
Peanut oil

Preparation

Step 1: Prepare the Turkey
Stir together first 5 ingredients. 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.

Step 2: Place on Fryer Rod
Place turkey, neck side down, on the fryer rod.

Step 3: Cook Turkey in Hot Oil
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.

Step 4: Remove and Let Stand
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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