Cooking oil (we recommend peanut oil – but always follow the turkey fryer manufacturer’s instructions)
Ensure the turkey is thoroughly thawed and completely dry before frying. If you have brined your turkey, you can air dry the turkey uncovered in the refrigerator for up to two days.
Follow turkey fryer manufacturer’s instructions and safety precautions to fill and and heat cooking oil. Always fry outside, away from any structures. Note: it may take up to an hour to bring oil up to cooking temperature.
Evenly coat turkey with Kinder’s Buttery Poultry Blend seasoning.
Slowly lower turkey into fryer, using caution to ensure that hot oil does not splash or spill out of fryer.
Cook until internal temperature reaches 165°F (about 3-4 minutes cook time per pound. For example, a 12 lb. turkey will take between 36-48 minutes to cook).
Allow turkey to rest and drain on wire rack before slicing and serving.