"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Deep Fried Turkey Recipe

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This recipe for Deep Fried Turkey, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Miller
Added: Saturday, October 25, 2008


15 lb turkey
25 med whole bay leaves
3 tsp dried thyme
3 tsp dried oregano
1 tsp whole pepper corns
3 tbsp creole seasoning
2 tsp garlic powder
4 gallons of peanut oil

Wash turkey, pat dry. Finely grind bay leaves in spice grinder (I just use my coffee bean grinder). Finely grind thyme, oregano and peppercorns and add to bay leaves. Mix in creole seasoning and garlic powder.
Rub 1/3 spice mixture on inside of turkey and 1/3 under the skin of breast and 1/3 on outside of turkey. Place in roasting pan, cover and refrigerate overnight or up to 14 hours.
Bring turkey to room temperature. Secure wing tips and legs with wire or wooded skewer. Use steel or aluminum wire to secure legs and make a handle to lower into hot oil.
Heat oil in 10 gal pot to 360. Maintain this temperature while cooking. Fry til golden brown about 3 min per pound. Dad says the bird will float, bob up when it is done and then he gives it a little more time.




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