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View Cart/Checkout Southern Deep Fried Whole Turkey Click here for printer friendly version   Ingredients:     approx. 5 gallons vegetable or canola oil   One 12-pound turkey, thawed             Preparation:   TO DETERMINE AMOUNT OF OIL NEEDED: Place the turkey in the fryer pot. Add enough water to pot to cover turkey by 2 inches. Remove turkey from pot. Using a ruler, note the distance of the water level from the rim of the fryer pot. Discard water; dry fryer pot well. Remove neck, heart and gizzards from turkey. Trim excess skin from neck. Do NOT stuff turkey. Place 30-quart deep-fryer apparatus on level dirt or grassy area. Cover ground with sheets of aluminum foil to prevent oil stains. Add oil to fryer pot. Heat oil over medium-high heat to 350 degrees F, about 35 minutes. Mount turkey, neck first, through loop end of turkey stand. Attach grab hook handle to top loop of turkey stand. Working with another person and using oven mitts, carefully lower turkey into hot oil. Remove grab hook handle. Fry turkey uncovered until instant-read thermometer registers 170 degrees F when inserted into breast and 180 degrees F when inserted into innermost part of thigh, about 35 minutes. Attach grab hook handle to loop of turkey stand. Working with another person and using oven mitts, slowly lift turkey from oil allowing oil to drain back into pot. Transfer turkey to heavy large baking sheet lined with paper towels. Sprinkle generously with salt and pepper. Let turkey rest 15 minutes. Remove grab hook handle from turkey stand. Using oven mitts, remove turkey from turkey stand and transfer to platter. Carve turkey and serve.   Back to Recipe Categories Back to Previous Page