Recipe Details
Ingredients
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3 ½gallonspeanut oil for frying
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1(10 pound)whole turkey, neck and giblets removed
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1tablespoonsalt, or to taste
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1tablespoonground black pepper, or to taste
Cooking Directions
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Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
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Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
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Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
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Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
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Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
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Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories568 | |
% Daily Value * | |
Total Fat 27g |
34% |
Saturated Fat 8g |
39% |
Cholesterol 224mg |
75% |
Sodium 768mg |
33% |
Total Carbohydrate 0g |
0% |
Dietary Fiber 0g |
0% |
Protein 77g |
153% |
Vitamin C 0mg |
0% |
Calcium 75mg |
6% |
Iron 5mg |
29% |
Potassium 770mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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