1 hr 8 mins
- 3/4 cup steak seasoning
- 1 (14 to 15- pound ) turkey withgiblets removed
- 4 gallons Mazola® Corn Oil
Remove the turkey from all packaging, rinse and pat dry.
Place a large pot on a flat, sturdy surface outside and attach the propane burner. Be sure the burner is on a flat surface far away (30 feet**) from the house, garage, or anything that could easily catch fire.
Clip a long-pronged deep-fry thermometer to the side of the pot.
Add corn oil and heat until the thermometer reaches 375℉. While the oil is heating, season the turkey with the steak seasoning. Spread the seasoning all over the turkey, any extra be sure to rub inside the turkey cavity.
Place the turkey on the poultry rack, with the breast facing down and the legs facing up. Once the oil reaches 375°F, turn off the burner. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the rack to slowly lower the turkey into the oil. Using a stop-and-go method, slowly lower the turkey 1 to 2 inches into the oil then stop wait a minute, repeating until the bird is fully submerged. Turn the burner back on and bring the oil to 350°F. Throughout frying, adjust the heat as necessary to maintain the 350°F oil temperature. Fry the turkey for about 3 1/2 minutes per pound. Use the hook that attaches to the rack to slowly and carefully remove the turkey from the oil and place it on a cutting board or a large rimmed baking sheet. Insert an instant-read thermometer, into the thickest part of the thigh, the internal temperature should be 165°F. Let the turkey rest 5 to 10 minutes before carving.