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Written by Kelly
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Christmas Recipes - Deep Fried Turkey
Ingredients:
3 gallons peanut oil for frying, or as needed
1 Whole turkey (12 pounds), neck and giblets removed
1/4 cup Creole seasoning
1 White onion
Procedures:
- In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C).
- Be sure to leave room for the turkey, or the oil will spill over.
- Layer a large platter with food-safe paper bags.
- Rinse turkey, and thoroughly pat dry with paper towels.
- Rub Creole seasoning over turkey inside and out.
- Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
- Place the whole onion and turkey in drain basket.
- The turkey should be placed in basket neck end first.
- Slowly lower basket into hot oil to completely cover turkey.
- Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
- Carefully remove basket from oil, and drain turkey.
- Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
- Finish draining turkey on the prepared platter.
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