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.