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Dry rub under the skin adds extra flavor to the Neelys' deep-fried turkey.
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The Neelys' Deep-Fried Turkey Recipe
Male: I’ve just pulled off this bird here, a 14-pound turkey. We’re going to season this baby.
Female: We’re going to start one and a half teaspoons of onion powder.
Male: Right here, honey. I’ve got a tablespoon of salt.
Female: One and a half teaspoon of garlic powder.
Male: And a tablespoon of smoked paprika.
Female: One teaspoon of cayenne pepper. You can add in black pepper and one teaspoon of ground thyme.
Male: Yeah, I’ve already clean this bird. I’ve already dried it off. We’ve got all the giblets and everything out. I’m just taking my thing and I’m going on with the skin and just removing it a little. I just want to take it a little raw and it will come right in there baby. We’re going to wrap at the end and we want to season in to penetrate this bird. Typically, you would like to do this the night before. The season is soaky and they really penetrate. So now yeah, we’re going to take in and we’re putting in the fridge. Let us sit down and chill out a little while.
Then I’m going to pull it out. I already got my fryer set up with the heat going on it and we’re pulling all maybe about an hour before we actually fry because we want to come back to room temperature so that we get an even cooked. We got an electric fryer here. This is preheated at 400 degrees and remember you want to cook this bird for about three minutes per pound and this has been a 14-pound bird. This probably don’t cook for about 45 minutes so we just let her up and slowly drop her down in there.\
And as you can see, she admittedly starts to bubble and boil. We’re just going to let it fry, read with thermometer. Once it reaches 165 degrees on the inside you know it’s done. Alright, so I got my hook here. We just want to be very careful as I told you earlier. Pull her up slow, let as much of the oil drain as possible and we’re coming over to a baking sheet, come a lot of it mom, look at that. What do you think?