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1
Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350u00b0 over a medium-low flame according to manufacturer's instructions (about 45 minutes).
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2
Meanwhile, remove giblets and neck from turkey; pat turkey dry. Stir together salt and pepper. Sprinkle 1 Tbsp. salt mixture inside cavity; rub into cavity. Sprinkle outside of turkey with remaining salt mixture; rub into skin. Let turkey stand at room temperature 30 minutes.
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3
Using long-handled tongs, carefully lower bacon, 1 slice at a time, into hot oil. Fry 1 to 2 minutes or until bacon is brown and crisp. Drain bacon on a paper towel-lined baking sheet; reserve bacon for another use.
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4
Place turkey on fryer rod. Carefully lower turkey into hot oil with rod attachment. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165u00b0 (about 3 minutes per pound plus an additional 5 minutes). Keep oil temperature between 325u00b0 and 345u00b0. Remove turkey from oil; drain and let stand 30 minutes before carving.
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5
Note: We tested with LouAna Peanut Oil.
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6
Nashville Hot Turkey: Prepare recipe as directed, reserving 1 cup frying oil from fryer. Stir together 1/4 cup ground red pepper, 1 Tbsp. dark brown sugar, 1 tsp. paprika, and 1/2 tsp. garlic powder in a medium saucepan. Carefully whisk in reserved 1 cup frying oil, and cook over low heat, stirring constantly, 5 minutes. Brush mixture over turkey, and serve immediately. Hands-on 25 min.; Total 2 hours, 20 min.
