Stir salt, herbs and peppers together. Mix until
well blended. Use 1/2 to 2/3 cup for a 10 to 12
pound turkey. May be stored for several months in
an airtight covered jar.
Remove the giblets and neck, rinse the turkey well
with cold water and pat dry thoroughly with paper
towels. Take care to dry both inside cavities.
Place in a large pan and rub the interior and
exterior of the bird with seasoning mix. To allow
for good oil circulation through the cavity, do
not truss or tie legs together. Cut off the wing
tips and plump little tail as they may get caught
in the fryer basket. Cover pan and place in
refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or
grassy area. Never fry a turkey indoors, in a
garage or in any structure attached to a building.
Do not fry on wood decks, which could catch fire,
or concrete, which could be stained by the oil.
(Safety tip- have a fire extinguisher nearby for
added safety.)
Add oil to a 7-10 gallon pot with a basket or
rack. At the medium-high setting, heat the oil to
375°F (190°C), (depending on the amount of oil,
outside temperature and wind conditions, this
should take about 40- minutes).
Meanwhile, place the turkey in a basket or on a
rack, neck down.
When the oil temperature registers 375°F (190°C)
on a deep-fry thermometer, slowly lower the turkey
into the hot oil. The level of the oil will rise
due to the frothing caused by the moisture from
the turkey but will stabilize in about one minute.
(Safety tips- to prevent burns from the
splattering oil wear oven mitts/gloves, long
sleeves, heavy shoes and even glasses. It is wise
to have two people lowering and raising the
turkey.)
Immediately check the oil temperature and increase
the flame so the oil temperature is maintained at
350°F (175°C). If the temperature drops to 340°F
(170°C) or below, oil will begin to seep into the
turkey.
Fry about 3 to 4 minutes per pound, or about 35 to
42 minutes for a 10 to 12 pound turkey. Stay with
the cooker at all times as the heat must be
regulated.
Fryer Caution Safety Tips-
Remember you are dealing with gallons of dangerously hot oil, so make
sure there are no kids or pets running around. And you want to wear
some old shoes that you can slip out of easily and long pants just in
case you do spill some oil on you.
Place fryer on level dirt or grassy area. Never fry a turkey indoors,
in a garage or in any other structure attached to a building. Avoid
frying on wood decks, which could catch fire, and concrete, which can
be stai
When cooked to 170°F (80°C) in the breast or 180°F
(85°C) in the thigh, carefully remove the turkey
from the hot oil. Allow the turkey to drain for a
few minutes. (Safety tip- allow the oil to cool
completely before storing or disposing.)
Remove turkey from the rack and place on a serving
platter. Allow to rest for 20 minutes before
carving.
Originally Submitted
11/27/2011
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