- 1 whole turkey
- Peanut oil
- 1 stick butter, melted
- 2–3 Tablespoons kosher salt
- Remove giblets, neck, etc. from inside.
- Complete any sort of brine you desire, if you choose (optional)
- Ensure your turkey is completely, 100% dethawed and at room temperature.
- When you are ready to deep fry, add enough peanut oil to your aluminum deep fryer (you can test out how much you need by practicing with water first). You should have use enough peanut oil to just cover your turkey.
- Bring oil temperature up to 400 – do NOT let it go over 400 as it is very dangerous and could catch on fire. Keep covered when heating oil.
- Place turkey in an aluminum basket/strainer (usually comes with a turkey fryer) and very, VERY slowly drop into the hot oil. Ensure oil does not bubble over the top.
- Cover immediately.
- Your temperature will drop from 400 down to 350-325. You are going to want to cook the turkey at 350 for 3 1/2 minutes per pound.
- Cook covered.
- Once you have cooked for 3 1/2 minutes per pound, use a meat thermometer to ensure the dark meat is at 165 and white meat is at 175.
- Carefully remove from fryer, drain and let rest for 30 minutes.
- Bast with melted butter and sprinkle salt all over.