What You'll Need
Ingredients
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp ground black pepper
- 2 to 4 gallons peanut oil
- 1 13-lb turkey
Equipment
- Paper towels
- Deep fryer
- Tongs
- Serving platter
Recipe Details
Prep time: 20 minutes
Total time: 1 hour 35 minutes
Warning: Never attempt to fry a frozen or wet turkey, as it can explode.
Step 1: Removing the Neck and Giblets
1. Once the turkey is completely thawed, locate the giblet package. It is either located inside the main cavity of the bird or in its neck cavity, which is located between the wings.
2. Set the neck and giblets aside. You can cook these separately if you wish.
Step 2: Making the Rub
1. Fill the deep fryer with the peanut oil. Preheat the fryer to 375ºF (191ºC). In a small bowl, combine oregano, basil, parsley, salt and ground black pepper.
2. Pat dry the inside and outside of the turkey, making sure to remove all moisture. Moisture causes the hot oil to splatter.
3. Loosen the turkey skin and use your fingers to spread the rub underneath the skin.
Step 3: Deep Frying
1. Place the turkey in the fryer basket. Slowly and carefully lower the basket into the fryer, so that the oil fills the cavity in the turkey. Make sure to stand back, avoiding any popping oil.
2. Close the lid, then cook for 45 minutes (three and a half minutes per pound). Slowly pull the basket up and out of the fryer, letting all the oil drain before fully taking it out.
3. Use tongs to put the turkey onto a serving platter. Let the turkey's internal juices calm, then slice it and and serve.
Enjoy!
