Busters Recipes

Deep-Fried Turkey


1 (12- to 15-pound) turkey
2 tablespoons ground red pepper (optional)
4 to 5 gallons vegetable oil
Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves
REMOVE giblets and neck, and rinse turkey with cold water. Drain cavity
well; pat dry. Place turkey on fryer rod; allow all liquid to drain from
cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if
desired.
POUR oil into a deep propane turkey fryer 10 to 12 inches from top; heat
to 375° over a medium-low flame according to manufacturer's
instructions. Carefully lower turkey into hot oil with rod attachment.
FRY 1 hour or until a meat thermometer inserted in turkey breast
registers 170°. (Keep oil temperature at 340°.) Remove turkey from
oil; drain and cool slightly before slicing. Garnish, if desired. Yield:
20 servings.
Prep: 40 min., Fry: 1 hr.

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