Fried Turkey

The first time we made this, I swore I wouldn’t eat Turkey any other way. It is SOOOO good. I like my other Roasted Turkey recipe just as much though, so we rotate between the two.
If it’s still around, and I hope it is, check out anything written by Alton Brown on the subject of turkey frying. www.altonbrown.com is the best source now (um, 2008) but I hope he’s still around in “your time” He is a wealth of knowledge, and my all time favorite chef/cook/food genius!!!

  • 1 (10-pound) turkey

  • 2 tablespoons Dry rub seasoning, recipe follows

  • 3 to 5 gallons peanut oil

  • 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 ¾ full or the oil could overflow when the turkey is added.

  • Wash bird inside and out, and allow to drain. Rub turkey all over with the dry rub Seasoning. Allow the bird to sit until it reaches room temperature.

  • Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

  • Serve with favorite Thanksgiving sides and salads.

  • Dry Rub Seasoning:

  • 1 cup salt

  • ¼ cup black pepper

  • ¼ cup garlic powder

  • Mix ingredients together and store in an airtight container for up to 6 months.

Fried Turkey photo
notes:

Please, Kids, cook this OUTSIDE. AWAY from any sort of structure (the garage, a deck, your house). The number of people who burn their houses to the ground making a Turkey this way is unbelievable. Don't be one of those people...

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