Deep Fried Turkey
FOR THE SEASONING MIX:
1 cup salt
2 tablespoons cayenne pepper
2 tablespoons pepper
2 tablespoons onion powder
FOR THE MARINADE:
3 Tablespoons Worcestershire sauce
¼ cup Cider vinegar
¼ cup molasses
½ cup honey
1 12 ounce bottle beer
¼ cup chicken broth
1 tablespoon salt
½ cup creole seasoning (now easily found in grocery stores spice racks, any brand will do)
½ teaspoon cayenne
1 tablespoon Italian seasoning
FOR THE FRYING:
1 turkey, about 14 pounds
Peanut oil (approx. 8-12 gallons)
1. Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed, place the turkey in a room temperature bath until it thaws.
2. The night before roasting, clean the turkey by removing the neck and giblets enclosed in the bird. Use them for the gravy, or discard.
3. Rinse the raw bird completely with cold water, using your hands to "massage" the bird as it is rinsed with the water. Do this all over, and inside the bird's cavity. MAKE SURE that everything you touch is thoroughly cleansed afterwards.
4. Drizzle olive oil into the cavity of the turkey, followed by generous amounts of the mixed together seasoning mix. Rub it all over the inside wall of the turkey.
5. Proceed to the outside of the bird, and rub generous amounts of seasoning mix all over the bird. (You are creating what is called a "dry-rub") The seasonings not only bring out the bird's flavors, but also help to keep the meat tender.
6. Using a large kitchen-use syringe, fill it numerous times with the marinade and injecdt the turkey. You'll want to lift the skin, and jam the needle directly into the meat of the bird. After doing each injection, gently press down on the area of the bird you injected to evenly disburse the marinade.
7. Fill your large pot approx. ¾ full with peanut oil and heat to 325 degrees. Carefully lower the bird into the oil as directed by the fryer's manufacturer.
8. Allow 3 minutes per pound before checking the turkey. To do so safely, have someone raise the turkey completely above the oil, allowing you to test the thigh and breasts area with a meat thermometer. The turkey is done when the thigh reaches 175 degrees and the breasts reach 155 degrees.
9. Place the done bird on a roasting pan which has been covered with brown paper bags. Let bird rest for 10 minutes, then carve.