Want to know if you've stumbled upon a southern family's Thanksgiving dinner? There are a few good indicators. Do you detect even the hint of an accent or drawl as loved ones argue about their preferred SEC football team? Is there are large pitcher of sweet tea? And, most importantly, are they deep frying their turkey?
|The Fry Masters: Jared, Seth and Tim|
- 1 (13 lb.) whole natural turkey, neck and giblets removed
- 2 1/2-3 gallons peanut oil (approximately)**
- 8 tablespoons unsalted butter, melted
- 1/4 cup Pete's Good Stuff Seasoning Mix, plus 2-3 tablespoons
- special equipment: meat injector, outdoor propane burner, 28- to 30-quart pot, frying basket, and hook
** To determine the correct amount of oil, place your turkey in the pot that you intend to use for frying. Add cold water until the turkey is just covered, leaving 4 or 5 inches between the surface of the water and the top of the pot. Measure the water: this will be the amount of oil you use for frying.
- In a small bowl, combine melted butter and 2-3 tablespoons of Pete's Good Stuff Seasoning Mix.
- Load the mixture into a meat injector and poke into the thawed and dried turkey in several places to insert the marinade.
- Using the remaining 1/4 cup of seasoning, apply a dry rub on the skin of the bird and all around the cavity. Refrigerate for at least one and up to 24 hours before cooking to allow the flavors to meld together.
- Allow the bird to sit at room temperature for 30 minutes prior to cooking.
- Pour the appropriate amount of peanut oil into a 28- to 30-quart pot and set over high heat on an outdoor propane burner with a sturdy structure.
- Bring the temperature of the oil to 350 degrees F.
- Place the turkey in the frying basket and, using the hook, slowly lower into the oil until completely covered.
- Place a cover on the pot and cook the bird for about 45 minutes, or 3 1/2 minutes per pound. (Maintain an oil temperature of 350 degrees F while cooking).
- Use the hook to secure the handle of the frying basket and gently remove the turkey from the oil. Allow it to rest for a minimum of 30 minutes prior to carving.