Lunch: Deep-Fried Turkey

Moist on the inside and crunchy on the outside, deep fried turkey takes a little bit of caution to prepare.

Ingredients

2 tablespoons kosher salt
2 tablespoons black pepper, freshly ground
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 (13 lb) turkey
2 tablespoons Paula Deen House Seasoning, (plus 1/2 teaspoon for rub)
3 gallons peanut oil, (up to 5 gallons)

Instructions

For dry rub: In small bowl add kosher salt, freshly ground black pepper, dried thyme, dried rosemary, dried sage, 1/2 teaspoon house seasoning and garlic powder.
Let turkey air dry overnight in the refrigerator. Rub turkey all over with House Seasoning. Coat turkey with dry rub. 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 °. 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.