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Neely's Deep-Fried Turkey (Patrick and Gina Neely) Recipe

Neely's Deep-Fried Turkey (Patrick and Gina Neely) Recipe

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Neely's Deep-Fried Turkey (Patrick and Gina Neely)

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Ingredients:

Serving

1 tbsp smoked paprika
1 tbsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 1/2 tsp onion powder
1 tsp cayenne pepper
1 tsp dried thyme
1 (14-lb) turkey, giblets removed, washed and dried
2 3/4 gallons peanut oil, for frying

Directions:

*Cooks Note: To measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top of turkey. Remove the turkey, and then mark the water line with a crayon or marker. Remove the water. The water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added. Dry the fryer before adding the oil.
After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding.
Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Separate the skin from the breast meat and massage the rub onto the meat with your hands. Put the turkey on a large sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for the oil to come to temperature).
Remove the turkey from the refrigerator and let it come to room temperature.
Once the oil is hot and the turkey is at room temperature, very carefully lower the turkey into the hot oil. Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, roughly 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. The internal temperature will rise to 165 degrees F while resting.
Transfer the turkey to a serving platter and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7305.5 Kcal (30587 kJ)
Calories from fat	7402.68 Kcal
		% Daily Value*
Total Fat	822.52g	1265%
Cholesterol	125.85mg	42%
Sodium	633.75mg	26%
Potassium	102.97mg	2%
Total Carbs	1.15g	0%
Sugars	0.1g	0%
Dietary Fiber	0.42g	2%
Protein	7.03g	14%
Vitamin C	0.2mg	0%
Vitamin A	1.5mg	51%
Iron	2.6mg	14%
Calcium	13mg	1%

Amount Per 100 g
Calories	847.92 Kcal (3550 kJ)
Calories from fat	859.2 Kcal
		% Daily Value*
Total Fat	95.47g	1265%
Cholesterol	14.61mg	42%
Sodium	73.56mg	26%
Potassium	11.95mg	2%
Total Carbs	0.13g	0%
Sugars	0.01g	0%
Dietary Fiber	0.05g	2%
Protein	0.82g	14%
Vitamin A	0.2mg	51%
Iron	0.3mg	14%
Calcium	1.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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