The Deen's List
Use a candy thermometer to keep oil temperature between 325 and 350 degrees F. (see Where to Find It).
Cool, filter, and reuse the peanut oil up to three times. For folks with peanut allergies, use corn oil instead.
Paula says: "Remember whenever you're fryin' a turkey you have to exercise all the cautions, 'cause you don't want the fire department for lunch."
Makes 12 to 15 servings
Prep time: 30 minutes
Total time: 1 hour 20 minutes
1 10-pound turkey (neck and giblets removed), thawed if frozen
2 tablespoons favorite dry rub
3 to 5 gallons peanut oil
Rosemary, thyme, and oregano sprigs, for garnish
Apple slices, for garnish
1. Rinse turkey inside and out; pat dry. Coat with dry rub. Let stand at room temperature 1 hour.
2. Heat oil in a turkey fryer (see Where to Find It), following manufacturer's safety instructions, to 350 degrees F., checking temperature with a candy thermometer. Slowly lower turkey into oil, making sure it is fully submerged.
3. Fry until an instant-read thermometer inserted 2 inches into the inner thigh of turkey (without touching bone) registers 165 degrees F., carefully removing turkey from oil to check temperature, about 35 minutes.
4. Carefully remove turkey from oil and drain on paper towels; let stand 10 to 15 minutes before carving. Transfer to a platter and garnish with herb sprigs and apple slices, if desired.
Nutrition facts per serving (based on 15 servings):
Total fat: 20g
Saturated fat: 4g