Deep Fried Turkey
One 10-12 pound whole turkey, fresh or fully defrosted, with the little ‘bag o’ parts’ removed from the inside, and dried well. Turkey fryer – the pot type (complete with pot, burner & propane tank) or electric ‘infrared’ style Peanut oil 6 tablespoons Kosher salt 3 tablespoons fresh ground black pepper
down a few times. Lower the turkey a little more each time. Keep doing this until the turkey is completely submerged and resting on the bottom of the pot. The oil temperature will have lowered, so maintain a temp of between 325 and 350 F. Don’t leave the pot of boiling oil unattended. The turkey will take approximately 3 minutes a pound to fully cook - longer for infrared, so start checking about ¾ of the way in. Get some help to gently lift the turkey partway out of the pot and insert an instant meat thermometer into the breast - you’re looking for the temperature of the turkey to be 160º - it will continue to rise after removing from the oil When done, turn off the flame, and very carefully lift the turkey out of the oil allowing it to slowly drain - the cavity will be full of hot oil, so use extreme caution when handling the turkey. Let it drain for a few minutes longer and make sure that cavity is drained. Allow to rest for at least 20 minutes before carving
4 tablespoons garlic powder 4 tablespoons onion powder 2 tablespoons paprika 2 tablespoon cayenne 2 1⁄2 tablespoons dried rosemary 2 1⁄2 tablespoons dried thyme
Begin by dry brining the turkey, that will make it way juicier, more tender and much more flavorful than if you didn’t do this – so don’t skip it Using a ratio of approximately 1 tablespoon for about every 3 pounds of turkey, season entire turkey with kosher salt (not table salt because it’ll likely make it too salty, and not sea salt because it’s more expensive and unnecessary) Transfer, breast side up onto a rack that sits on top of a baking sheet and put into the fridge uncovered for 24 hours to 48 hours Remove turkey from the fridge 2 hours before cooking – no need to remove the salt Combine salt, pepper, garlic powder, onion powder, paprika, cayenne, rosemary & thyme. Season outside & inside of the turkey with the rub - massaging well onto the outside and all around the cavity OIL FRYING This is the time to fill it - but the time to determine how much oil to put in, is when you bring your turkey home from the store, so do this: Put the turkey in the empty turkey fryer and add enough water to just cover it, then remove the turkey and make note of how high up the water came - because this will be the level of oil you’ll need. HEAT THE OIL TO 350º
INFRARED FRYING Turn your fryer to high, 15 minutes before using Cooking
Put turkey onto the cooking frame or basket, put on long heavy oven mitts and slowly lower the turkey partway into the oil - the oil will bubble like crazy so carefully dunk it up and
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