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Fried Turkey

Turkey

Products used in this recipe

Instructions

By Chef Paula Dean

Ingredients:

  • 1 10lb Turkey
  • 2 Tbs House Seasoning (recipe follows)
  • 2 Tbs of your favorite Dry Rub
  • 3-5 Gallons Peanut Oil

COOK’S NOTE: To measure the amount of oil needed to fry your turkey, place turkey in fryer, add water to top of turkey, remove turkey and the water line will indicate how much oil will be needed to fry your turkey.  Having TOO much oil can cause a fire.  The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Directions:

Wash bird inside and out, and allow to drain.  Rub turkey all over with House Seasoning.  Coat turkey with dry rub.  Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350°F.  Lower turkey into hot oil, very carefully, making sure it is fully submerged.  Fry turkey for 3 minutes per pound plus 5 minutes per bird.  Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.

House Seasoning:

  • 1 C Salt
  • 1/4 C Black Pepper
  • 1/4 C Garlic Powder

Mix Ingredients together and store in an airtight container for up to 6 months



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