Instructions

1. Prepare the Seasoning: In a large ziplock bag, combine salt, black pepper, crushed red pepper, garlic powder, chili powder, and Accent seasoning. Seal the bag and shake thoroughly to mix.
2. Season the Turkey: Rub the completely thawed turkey with a light coating of oil to help the seasoning stick. Sprinkle the seasoning mixture generously over the turkey, ensuring even coverage. Pour any remaining seasoning into the cavity of the turkey. Cover the seasoned turkey with aluminum foil and refrigerate for at least 48 hours, or up to 4 to 5 days for the best flavor infusion.
3. Prepare the Fryer: Use an electric fryer for better temperature control and safety (Alan recommends the Masterbuilt Fryer). Fill the fryer with peanut oil according to the manufacturer’s instructions. Preheat the oil to 375°F.
4. Fry the Turkey: Carefully lower the turkey into the hot oil, ensuring it is completely thawed to avoid splattering. Fry the turkey for 4 minutes per pound (e.g., a 12-pound turkey will cook for 48 minutes and an 18 pound turkey will cook for 72 minutes ). Monitor the temperature to keep it steady at 375°F throughout the cooking process.
5. Check for Doneness: Use a meat thermometer to confirm the turkey is fully cooked. The internal temperature should reach 165°F in the breast and 175°F in the thickest part of the thigh.
6. Rest and Serve: Carefully remove the turkey from the fryer and allow it to rest for 20–30 minutes before carving. This resting time helps retain juices and ensures the meat is tender.