Monday, December 26, 2016
Deep Fried Turkey
Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil
1. Wash turkey inside and out under cold running water.
2. Crush bay leaves in a small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder.
3. Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator.
4. Bring turkey to room temperature. Using a wooden skewer, thread nick flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire. This will enable you to hold turkey while submerging tin hot oil.
5. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
6. Lift turkey from oil; transfer to wire rack over a roasting pan. Drain for 15 minutes.