Crispy Deep Fried Turkey

Preheat the oil in a substantial cooking vessel, such as a large stockpot or turkey fryer, to 350 degrees F (175 degrees C). It is crucial that the fryer is situated in a secure outdoor location, ideally on a surface made of dirt or pavement, and kept at a safe distance from buildings, wooden structures, or other combustible materials. Always have a fire extinguisher nearby, just in case of an emergency.

Verify that the turkey is completely thawed before commencing cooking. Remove any excess skin from the neck area and ensure that the neck hole is at least 1 inch in diameter to facilitate proper cooking.

Dry the bird thoroughly with paper towels, then generously season it with salt and pepper on both the exterior and interior surfaces.

Carefully place the turkey into a drain basket, positioning it so that the neck side is facing downwards. Work slowly and meticulously to gently lower the basket into the hot oil, ensuring that the turkey is completely submerged.

Maintain the temperature of the oil at 350 degrees F (175 degrees C) and cook the turkey for 3.5 minutes per pound, approximately 35 minutes.

Once the cooking process is complete, carefully remove the basket from the oil and drain the turkey. Insert a meat thermometer into the thickest part of the thigh to verify that the internal temperature reaches 180 degrees F (80 degrees C). Allow the turkey to rest for 15 minutes before slicing.