Recipe Summary

30 mins
24 mins
15 mins
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer.

Instructions Checklist
  • Preheat oil to 350 degrees F.

Instructions Checklist
Instructions Checklist
For rub
  • In a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back.

Instructions Checklist
  • Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180 degrees F.

Instructions Checklist
Instructions Checklist
  • Remove turkey from hot oil; drain on wire rack. Let stand, covered with foil, 15 minutes before carving.

Nutrition Facts

553 calories; total fat 33g; saturated fat 7g; polyunsaturated fat 10g; monounsaturated fat 14g; cholesterol 220mg; sodium 468mg; carbohydrates 1g; fiberg; sugarg; protein 61g; vitamin a 194IU; vitamin cmg; calcium 50mg; iron 4mg.