Cajun Deep-fried Turkey

Description
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Ingredients

 * 1/2 Cup kosher salt
 * 3 Tablespoons Onion powder
 * 3 Tablespoons black pepper
 * 3 Tablespoons white pepper
 * 2 Tablespoons sweet basil
 * 2 Teaspoons bay leaves ground
 * 1 Tablespoon cayenne pepper
 * 2 Teaspoons file powder
 * 3 Tablespoons garlic powder
 * 1 1/2 Tablespoons paprika
 * 1 10-12 Pound WHOLE Turkey
 * 4 to 5 Gallons peanut oil See Note

Directions
Stir salt, herbs and peppers together. Mix until well blended. Use

1/2 to 2/3 cup for a 10-12 pound Turkey. May be stored for several

months in an airtight covered jar.

Remove the giblets and neck, rinse the Turkey well with cold water

and pat dry thoroughly with paper towels. Take care to dry both

inside cavities. Place in a large pan and rub the interior and

exterior of the bird with seasoning mix. To allow for good oil

circulation through the cavity, do not truss or tie legs together.

Cut off the wing tips and plump little tail as they may get caught in

the fryer basket. Cover pan and place in refrigerator overnight.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never

fry a Turkey indoors, in a garage or in any structure attached to a

building. Do not fry on wood decks, which could catch fire, or

concrete, which could be stained by the oil. (Safety tip: have a fire

extinguisher nearby for added safety.)

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-

high setting, heat the oil to 375 degrees F., (depending on the

amount of oil, outside temperature and wind conditions, this should

take about 20-40 minutes).

Meanwhile, place the Turkey in a basket or on a rack, neck down.

When the deep-fry thermometer reaches 375 degrees F. slowly lower the

Turkey into the hot oil. The level of the oil will rise due to the

frothing caused by the moisture from the Turkey but will stabilize in

about one minute. (Safety tips: to prevent burns from the splattering

oil wear oven mitts/gloves, long sleeves, heavy shoes and even

glasses. It is wise to have two people lowering and raising the

Turkey.)

Immediately check the oil temperature and increase the flame so the

oil temperature is maintained at 350 degrees F. If the temperature

drops to 340 degrees F. or below, oil will begin to seep into the

Turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12

pound Turkey. Stay with the cooker at all times as the heat must be

regulated.

When cooked to 170 degrees F. in the breast or 180 degrees F. in the

thigh, carefully remove the Turkey from the hot oil. Allow the Turkey

to drain for a few minutes. (Safety tip: allow the oil to cool

completely before storing or disposing.)

Remove Turkey from the rack and place on a serving platter. Allow to

rest for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as Peanut, canola or

safflower oil. To determine the correct amount of oil, place the

Turkey in the pot before adding seasoning and add water until Turkey

is covered.