Deep Fried Turkey Recipe

PREP TIME: 1 1/2 Hours
SERVES: 8 - 10

INGREDIENTS:

• 1 (16-pound) turkey
• 3 gallons peanut oil
• 8 ounces Wishbone Italian Dressing
• Hot sauce to taste
• Worcestershire sauce to taste
• Salt to taste
• Black pepper to taste
• Cayenne pepper to taste
• Onion powder to taste
• Garlic powder to taste
• Celery salt to taste

Buy it at Romeo & Sons

• Turkey (HEN or TOM)
• Peanut Oil (35LB) 5 Gallons
• Louisana Hot Sauce 12 OZ
• Worcestershire Sauce 10 OZ LEA & PERRINS
• Sea Salt 25.5 OZ
• Black Pepper Ground 18 OZ
• Cayenne Pepper 14 OZ
• Onion Powder 20 OZ
• Garlic Powder 21 OZ
• Celery Salt 30 OZ
• Flavor Injector Hypo
• Full Size Foil Pan

METHOD:
The pot not only enables you to use less oil, approximately three gallons, but includes an apparatus specially designed for standing the turkey on end and lifting it out of the pot. There is a company in Louisiana that produces a fried turkey seasoning blend and markets it under the trade name "Cajun Injector." This product, designed by Reece Williams, includes all the necessary flavoring ingredients and the injector as well. I have found it to be an excellent choice when deep-frying turkeys. They have made the work of injecting spices into the breasts and thighs of the turkey quite easy.

DO IT YOURSELF
Should you wish to make your own, just follow this recipe. In a turkey frying pot, heat oil over a propane burner outdoors. Using a candy thermometer, preheat oil to 350 F. In a blender or food processor, combine all seasoning ingredients with Italian dressing and one half cup water. Blend 2-3 minutes to break the dried seasonings into the liquid mixture. Using a poultry injector, season the breast by injecting 2 -3 times on each side and repeat the process on the upper thighs. Slowly submerge the turkey by using the handles included in the frying set two to three inches at a time, to keep the oil from boiling over. Once the turkey is completely submerged, maintain a frying temperature of 335-350 F and cook three minutes per pound or until internal temperature of breast reaches 150-155 F, approximately 50 minutes. Remove the turkey from the oil and allow to sit overnight. Less than two tablespoons of oil will be used in this frying process and may be reused three to four times. A 16-pound turkey will yield approximately 5 1/2 pounds of meat. At 3 ounces per person, you can serve 25 friends a great fried turkey sandwich!