Ingredients and Weight:
- 1 whole turkey (12-14 pounds)
- 1 gallon vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
Preparation Time:
30 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour.
- In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
- Remove the giblets and neck from the turkey and pat the turkey dry with paper towels.
- Liberally season the turkey inside and out with the flour mixture.
- Heat the vegetable oil in a large pot or turkey fryer to 350°F (175°C).
- Carefully lower the turkey into the hot oil.
- Fry the turkey for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove the turkey from the oil and drain on paper towels.
- Let the turkey rest for 15-20 minutes before carving and serving.
Nutritional Information:
Per 4-ounce serving:
- Calories: 350
- Fat: 20 grams
- Saturated Fat: 5 grams
- Cholesterol: 120 milligrams
- Sodium: 400 milligrams
- Carbohydrates: 4 grams
- Protein: 30 grams
Dish Characteristics:
- Golden brown and crispy skin
- Moist and juicy meat
- Savory and flavorful
- Perfect for a special occasion
User Comments:
- "This deep-fried turkey is the best I've ever had! The skin was so crispy and the meat was so tender. I highly recommend it!"
- "The spices in the flour mixture gave the turkey a delicious flavor. I loved the hint of smokiness from the smoked paprika."
- "I've never deep-fried a turkey before, but this recipe made it so easy. My guests raved about it!"
Special Precautions and Tips:
- Never overfill the pot or fryer with oil.
- Always use a deep fryer with a built-in thermostat to ensure the oil is at the correct temperature.
- Do not leave the fryer unattended while the turkey is cooking.
- Use a meat thermometer to ensure the turkey is cooked to the correct internal temperature.
- Let the turkey rest before carving to allow the juices to redistribute throughout the meat.
