posted by Mai 11-26-102 7:25 AM
Deep Fried Turkey
1 (12- to 16-pound) turkey
3 to 4 gallons peanut oil
1/4 cup Cajun or Creole seasoning, optional
2 tablespoons salt
1 tablespoon black pepper
Heat oil outdoors in a very large stockpot or turkey fryer. Remove giblets from both cavities and rub bird all over with Cajun or Creole seasoning, salt and pepper. Tie legs together with kitchen string to hold shape and made sure neck hole is at least 2 inches in diameter as oil will need to flow through freely.
When oil has reached 400 degrees, place turkey in drain basket or suspend securely from an upturned metal coat hanger and very slowly lower turkey into oil. Cook at 350 degrees for 3 1/2 minutes per pound, from about 45 minutes to 1 hour. Meanwhile, prepare a large platter with a thick layer of paper towels.
Very slowly remove turkey from fryer. If using an upturned coat hanger, slide a broomstick through the hanger and have two people lift the turkey out, standing on either end. Transfer turkey to platter lined with paper towels and make sure a thermometer inserted into thickest part of thigh registers 180 degrees