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DEEP FRIED TURKEY Recipe

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This recipe for DEEP FRIED TURKEY is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
Directions:
Directions:
USING BOILING OIL IS POTENTIALLY HAZARDOUS. PLEASE TAKE SPECIAL FIRE SAFETY PRECAUTIONS SERIOUSLY. HAVE ON HAND A WORKING FIRE EXTINGUISHER YOU KNOW HOW TO USE BEFORE EMBARKING ON THIS DELICIOUS RECIPE. ~ William Darius Hart

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.

Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.

Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
Number Of Servings:
Number Of Servings:
12 pound Turkey
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
But God demonstrates His own love toward us, in that while we were still sinners, Christ died for us.
~ ROMANS 5:8

 

 

 

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