Prep Time:10 mins
Cook Time:35 mins
Additional Time:15 mins
Total Time:1 hr

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 12

Calories 568

% Daily Value *
Total Fat 27g34%
Saturated Fat 8g39%
Cholesterol 224mg75%
Sodium 768mg33%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Protein 77g153%
Vitamin C 0mg0%
Calcium 75mg6%
Iron 5mg29%
Potassium 770mg16%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 3 ½ gallons peanut oil for frying
  2. 1 (10 pound) complete turkey, neck and giblets removed
  3. 1 tablespoon salt, or to flavor
  4. 1 tablespoon ground black pepper, or to taste


Heat oil in a large stockpot or turkey fryer to 350 stages F (a hundred seventy five levels C). Make sure the fryer is placed outside in a secure region, preferably on dirt or pavement, and a ways away from buildings, wood decks, or other gadgets. Keep a hearth extinguisher on hand, simply in case.

    Ensure that the turkey is absolutely thawed. Cut any greater pores and skin far from the neck place and make sure neck hollow is at least 1 inch in diameter.

    Scissors slicing turkey pores and skin from neck

    Pat the hen completely dry with paper towels, then rub liberally with salt and pepper on each the outdoor and the inner.

    Seasoning turkey with salt and pepper

    Place turkey into a drain basket, neck-side first. Working slowly and carefully, lightly decrease the basket into the recent oil to absolutely cover the turkey.

    Dropping whole turkey into warm oil

    Maintain the temperature of the oil at 350 levels F (one hundred seventy five stages C), and cook dinner turkey for three half of mins in step with pound, about 35 minutes.

    Whole turkey frying in hot oil

    Carefully take away basket from oil, and drain turkey. Insert a meat thermometer into the thickest a part of the thigh; the internal temperature need to be a hundred and eighty ranges F (80 tiers C). Allow to relaxation for 15 minutes earlier than reducing.