Deep-Fried Turkey

Name: Deep-Fried Turkey
Ingredients: 1 (12- to 15-pound) turkey; 2 tablespoons ground red pepper (optional); 4 to 5 gallons vegetable oil; Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves

4 ingredients

3 steps

Ingredients

1 (12- to 15-pound) turkey
2 tablespoons ground red pepper (optional)
4 to 5 gallons vegetable oil
Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves

Directions

1

Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.
2

Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.
3

Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170°. (Keep oil temperature at 340°.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired.