Thanksgiving Fried Turkey

Instructions

Clean bird very well, inside and out.

Oil Level Preparation:
Place cleaned bird (breast side down) in the cooking pot as it is going to be cooked. Fill with water until the bird is submerged. The tips of the legs do no need to be under water.

Be sure to leave at least 3 inches of room from the water level to the top of the cooking pot. This is for safety purposes.

Remove the Turkey let all water drain back into the cooking pot. Once all water has drained mark this level. This will be how much oil you will need to cook the Turkey.

Marinade:
Combine butter, cayenne, garlic, onions, salt, pepper and lemon juice in a sauce pan and heat to fuse the flavors. Cook until onions are soft almost liquid (the finer you dice the onion the easier this will be). Bring to a boil, then let sit until cool. Once cool pour contents in a blender and liquify all.

Inject into the breasts and thighs of Turkey. Message the bird to help spread the marinade around. Place in a plastic bag and let rest in the refrigerator at least 24 hours or overnight. Place bag on a cookie sheet.

Cooking the Bird:
When ready to cook, completely dry the cooking pot and turkey. Fill the cooking pot with peanut oil to the marked level on the pot (previously marked when testing with water).

Preheat the oil to 400°F before inserting the turkey in to the oil. Fry the turkey in peanut oil at 350°F. *

Dry the turkey again, both inside and out. Lower turkey in oil very slowly (the oil will bubble). Cook Turkey 3-1/2 to 4 minutes per pound. Turkey will float when finished. Once Turkey is done cooking let it rest for 20 to 30 minutes. I like to cover mine with aluminum foil.

Author's Comments

* Preheating the oil to 400°F helps the oil to not drop below 350°F while cooking. If you heat the oil to 350°F then place a cold turkey in the oil the temp will drop to 310°F to 325°F.

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