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Deep−Fried Turkey
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4
(10 to 12 lb.) turkey
tsp. salt
tsp. pepper
tsp. cayenne pepper
to 5 gal. peanut oil
Rinse and dry turkey. Remove neck and giblet bag from small cavity in front and
the large body cavity. Generously season inside cavity with salt and pepper. Use
as much cayenne pepper as taste buds will allow.
Heat oil in cooking pot large enough to submerse turkey in hot oil. Heat oil to
350°F to 375°F. When oil is hot, using a sling of strong twine or a lifter, lower
turkey into hot oil. Cook about 5 minutes per pound or until meat thermometer
inserted in thickest part of thigh reaches 180°F. Makes 10 to 12 servings.
Deep−Fried Turkey
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