Ingredients: |
Ingredients: 1 12-14 lb. fresh turkey (or frozen, thawed, still in bag)
Dry Rub:
1 tbsp. black pepper
1 tpsp. white pepper
1 tbsp. sugar
1 tbsp. celery salt
1 tbsp. salt
2 tsp. cayenne pepper
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. oregano
4 tbsp. paprika
1 tsp. dry mustard
Injectable Marinade:
Use same ingredients as in dry rub (leaving out dried oregano). Add about 1/2 - 1 c. oil. Shake together in a mason jar. Use an injection needle and syringe - making sure to wipe off any excess (outside of turkey needs to stay dry).
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Directions: |
Directions:Use deep fryer - place turkey (in bag) in fryer and cover with water (1-2 inches over turkey) to determine how much oil to use. Remover turkey and water - dry thoroughly. Dry thoroughly - water and oil do NOT mix! Fill pot to appropriate level with peanut oil (or other type of oil if preferred). Meanwhile, remove turkey from its bag, wash, remove innards and dry thoroughly. Once dry, season thoroughly. You can also inject the turkey with a marinade (store bought or made). This also helps keep the turkey moist.
Heat oil and keep below smoking point (about 350º). Lower turkey carefully into pot. Wear gloves and be cautious of oil splatter - don't wear good clothes!!! Also, make sure to do this all outside!
A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound (plus an additional 5 minutes). A ten pound turkey should take 30-35 minutes. Remove from oil and test temperature. let rest for a few minutes, slice and serve!
Once cool, your oil can be reused. Just filter through a cheese cloth and store for up to 6 months. |
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