North Carolina picks moist, golden and packed with flavor “Deep Fried Turkey”
The popularity of Deep Fried Turkey has continued to grown and an entire industry has cropped up to support it. Turkeys can be fried stove-top, but be prepared for cleanup! What’s the answer? Take the pending mess outdoors! You may think frying is a lot of work, but once you get this underway it’s really a breeze and the succulent results are well worth the effort. Deep fried turkeys are versatile and pairs well with “anything that bubbles” and all of the scrumptious Thanksgiving trimmings. Can’t wait!
1 8 – 10 pound turkey
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
3/4 teaspoon dried thyme, crushed
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer.
Preheat oil to 350*
In a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350* Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180* Remove turkey from hot oil; drain on wire rack. Let stand 15 minutes before carving.
*Chef’s Note: To determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.