Friday, October 23, 2009
• 5 gallons peanut oil*
• 10 to 15-pound unstuffed turkey
• 1 stick butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons House Seasoning, recipe follows
*Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the 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.
Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.
Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.
Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.
In a small pan, melt the butter. Add the garlic powder, cayenne and House Seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.
Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.