Peanut Oil for frying
1 whole 10-14 pound turkey
1 tablespoon salt
1 tablespoon ground black pepper
Completely thaw turkey if frozen. Remove neck and giblets. Cut off excess skin and be sure there is a 1-inch hole around the neck area.
Pat the turkey completely dry both inside and out with a paper towel. Rub the outside and inside with salt and pepper.
Pour oil in the Indoor Butterball Turkey Fryer and heat to 350 degrees Fahrenheit. Place the turkey in the fryer basket and lower carefully into the hot oil. Close the lid and cook according to turkey fryer instructions per pound.
Use a meat thermometer to measure the internal temperature. Turkey is done when internal temperature of the breast meat is 180 degrees. Carefully lift the basket out of the fryer and allow the turkey to drain for 10 minutes before slicing.