Deep-Fried Turkey

Prep Time: 40 minutes
Cook Time: 1 hour(s)
Yield: Makes 20 servings

Ingredients

• 1  (12- to 15-pound) turkey
• 2  tablespoons  ground red pepper (optional)
• 4  to 5 gallons vegetable oil
• Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves

Preparation

Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.

Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 375° over a medium-low flame according to manufacturer's instructions. Carefully lower turkey into hot oil with rod attachment.

Fry 1 hour or until a meat thermometer inserted in turkey breast registers 170°. (Keep oil temperature at 340°.) Remove turkey from oil; drain and cool slightly before slicing. Garnish, if desired.