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1
Combine the rub ingredients in a mixing bowl and set aside.
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2
Remove the bag of giblets and the neck from inside the turkey.
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3
Reserve in the refrigerator until ready to prepare the gravy.
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4
Rinse the turkey inside and out and pat it dry with paper towels.
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5
Trim most of the excess fat and skin from the neck and cavity (this allows for better frying).
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6
Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast.
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7
This will allow the oil to drain away and the thigh meat to cook completely.
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8
Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity.
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9
Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
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10
Heat the oil in a turkey fryer until it registers 350 degrees F. (This takes about 40 minutes.)
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11
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
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12
Remove it from the bag and lightly blot it with paper towels to remove excess moisture.
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13
Place the turkey on the frying rack, drumsticks pointing upward as though its doing a headstand.
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14
Use the grab hook to lower the turkey into the heated oil; this takes at least 90 seconds.
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15
The oil will boil furiously; this is normal.
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16
Wear heatproof gloves and safety goggles, and .
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17
Once the turkey is completely submerged, remove the hook.
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18
Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155 degrees F.
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19
Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away.
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20
Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain.
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21
Let the turkey rest for at least 15 minutes.
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22
Remove it from the rack and carve.
