Deep Fry A Turkey
Instructions
First, of course, you need the equipment to cook the turkey on and in. Try a gizmo called a King Cooker for outdoor use; it heats and cooks using a propane tank and stand. Otherwise, use a large, TALL, thick stockpot, preferably 30-quart sized or larger.
The way to determine how much oil to use is to put the turkey in the pot, fill with water to barely cover, then remove the turkey and note the amount of water remaining. (Remember displacement, Archimedes, "Eureka!" and all that?) Do not fill the pot more than 3/4 full of oil.
Heat the peanut oil to 350-365 degrees -- use a deep-fat frying thermometer clipped onto the side of the pot. Be VERY careful not to exceed this temperature, as the oil can begin to smoke and actually catch fire. Keep constant watch over the temperature and you'll be okay.
Using a flavor injector (available from cooking and restaurant supply stores and gourmet shops) inject your favorite marinade throughout the turkey.
Make sure the outside of the turkey is completely dry (you know what happens when water hits hot oil). Sprinkle the entire turkey generously with your favorite dry rub, Creole seasoning, Paul Prudhomme's Poultry Magic or Tony Chachere's Creole Seasoning. Sprinkle with kosher salt (omit if using Magic or Tony's, which is salty already). Rub the skin to make sure the dry rub sticks.
When the oil hits 350 degrees slide that baby in -- gently, or you'll fry your feet if they happen to be near the oil that will splash out if you throw it in. (This was my friend Althea's mistake during her first turkey frying). The best way to get the turkey into the oil is to use the coat-hanger-shaped apparatus that comes with your frying rig.
Cook for about 3 minutes per pound for a whole turkey, approximately 45 minutes for a 15 pound turkey, only 36 mintues for a 12 pounder!. (Individual turkey parts such as breast, wings or thighs require slightly longer cooking time, 4-5 minutes per pound.) Remove the turkey from the oil carefully, and immediately wrap it with aluminum foil. LET THE TURKEY REST FOR 30 MINUTES before carving. Carry-over cooking will finish cooking the turkey outside the oil, bringing it up to the proper temperature and allowing the juices to circulate back through the meat.
