Crispy Fried Turkey

Gather all necessary items. Fill a large turkey fryer or stockpot with the required amount of oil to cook the turkey, leaving enough space for it without spilling over. Heat the oil to 400 degrees F (200 degrees C). Line a large serving platter with food-safe paper bags.

Thoroughly clean and dry the turkey using paper towels. Apply a blend of seasonings inside the cavity and on all surfaces of the turkey, ensuring the opening at the neck is wide enough to allow oil to flow freely into the cavity.

Turn off the heat source. Place a whole onion in the strainer basket, followed by the turkey, with its neck-end first. Carefully lower the basket into the oil until the turkey is fully submerged, making sure not to splash any oil. Reactivate the heat source and cook, maintaining an internal temperature of 350 degrees F (175 degrees C) until the turkey reaches a safe internal temperature, indicated by it no longer being pink at the bone and having clear juices, approximately 45 minutes or 3 1/2 minutes per pound.

Gently lift the basket from the fryer and allow excess oil to drain from the turkey. Insert an instant-read thermometer into the thickest part of the thigh, close to the bone, and verify it reaches an internal temperature of at least 165 degrees F (74 degrees C) but no more than 180 degrees F (80 degrees C). Transfer the turkey to the prepared platter to complete the draining process, taking around 10-15 minutes.

Serve the turkey warm and indulge in your meal!