Lunch: Deep-Fried Turkey

This recipe should be made outdoors; making it in the kitchen is too dangerous.

Ingredients

1 fresh turkey
25 medium dried bay leaves
3 1/4 tsp. dried thyme
3 1/4 tsp. dried oregano
1 1/2 tsp. whole black peppercorns
3 tbsp. Konriko brand, or other hot Creole seasoning
2 tsp. garlic powder
4 gal. peanut oil

Instructions

Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.
Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees F. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees F while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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