- 1 of 1 Place turkey fryer in an open and level dirt, cement or grassy area (see Note, and consult manufacturer's instructions for details). Heat 3 quarts peanut oil to 400 degrees . (Oil can take about 40 minutes to heat.) Pat dry 1 brined 12 to 16 lb turkey (see "Brine Instructions"). When oil reaches 400 degrees , very slowly lower turkey in basket into oil. Oil will rise and bubble initially. Check temperature; increase or lower as needed to maintain 375 degrees . Fry turkey 3 minutes per pound. Carefully lift from oil to check temperature. It should be 165 degrees in thickest part of thigh. When done, remove from oil and drain on a rack for a few minutes. Loosely cover with foil, and let stand 20 minutes before carving.
Servings Per Recipe: 12
Per Serving: 566 mg sodium, 1 g carb., 64 g pro., 31 g Fat, total, 0 g fiber, 549 kcal cal.