Deep Fried Turkey
Ingredients
- 4 to 5 gallons peanut oil
- 1 (10-12 pound) whole turkey, non-self-basting
- 1 1/2 tablespoons paprika
- 3 tablespoons garlic powder
- 2 teaspoons file powder
- 1 tablespoon cayenne pepper
- 2 teaspoons bay leaves, ground
- 2 tablespoons sweet basil
- 3 tablespoons white pepper
- 3 tablespoons black pepper
- 3 tablespoons onion powder
- 1/2 cup kosher salt
Directions
Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10- to12-pound turkey. May be stored for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
Add oil to a 7- to 10-gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees (depending on the amount of oil, outside temperature and wind conditions, this should take about 40 plus minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute.
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees. If the temperature drops to 340 degrees or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10- to 12-pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees in the breast or 180 degrees in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes.
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
