Deep Fried Turkey

Every Thanksgiving weekend my husband and I host a pot-luck dinner at our summer camp with all our camp neighbours. We deep fry a couple of turkeys and they always turn out perfectly moist and delicious. Here is how we do it.

INGREDIENTS

1 (12 to 15 pound) turkey

1 1/2 tablespoons garlic powder

1/2 tablespoon ground sage

1 teaspoon onion salt

1 teaspoon dried ground rosemary

1/2 teaspoon paprika

1/2 teaspoon pepper

DIRECTIONS

Mix together the garlic powder, sage, onion salt, ground rosemary, paprika and pepper; set aside.

Place the turkey into the turkey fryer pot and just cover with water; Remove the turkey and mark the water line with a marker.

Discard water and wipe the turkey pot dry.

Pat the turkey dry and rub with the spice mixture; set aside.

Pour the oil in the turkey fryer up to the marked line and place over the heat source. (We use a propane burner)

Bring the oil to 350 degrees and carefully add the turkey.

The temperature of the oil will decrease so bring it back up to 350 degrees and fry turkey for 3 minutes per pound plus 5 minutes per bird.

Remove the turkey from the pot. (We use a hook that came with our turkey fryer but I have seen others use a fry basket which makes it easy to lift the turkey out.)

Allow the turkey to cool for about 15 minted before carving it.

The turkey all seasoned up and ready to be fried.

The turkey fryer, ready to go.