6:24 PM 3/6/98
rfr-dejanews

Deep Fried Turkey

This recipe should be made outdoors; making it in the kitchen is too
dangerous.

Serves: 10-12

Ingredients:

1 - 15 pound fresh turkey
25 medium whole bay leaves
3 1/4 teaspoons dried thyme
3 1/4 teaspoons dried oregano
1 1/2 teaspoons while black peppercorns
3 tablespoons Konriko brand, or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

Wash turkey inside and out under cold running water; pat dry. Finely grind
bay leaves in spice grinder; transfer to small bowl. Finely grind thyme,
oregano, and peppercorn separately; add to bay leaves. Mix in Creole
seasoning and garlic powder. Rub 1/3 spice mixture in inside of turkey,
1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting
pan. Cover; marinate overnight in refrigerator or up to 24 hours.  Bring
turkey to room temperate. Using a wooden skewer, thread neck 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 in hot oil.  Heat oil
in 10-gallon pot with liner basket over high heat until temperature
registers 360 0F. Holding turkey by handle, immerse in oil.  Maintain
temperature at 360 0F while frying. Fry until golden brown, about 45
minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire
rack over a roasting pan. Drain for 15 minutes. 


