Deep-Fried Turkey
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1 turkey 12#
- Salt
- Ground cayenne pepper
- Peanut oil, enough to cover
Method
- Turkey should be clean and dry, inside and out.
- Using shaker, cover carcass inside and out with salt. Shake on cayenne pepper in same manner.
- Peanut oil should be in a large pot and heated to 325–350 degrees. Pot should be large enough for turkey to fit and oil must cover bird completely. Be careful that the pot is large enough that the oil doesn't overflow.
- Put bird in the pot slowly, being careful not to splash hot oil. Fry about 4 minutes to the pound. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint.
Notes from the kitchen
- 3 1/2 MIN X LBS = TIME
Family note
Once you eat this turkey, your oven will get cobweats at Thanksgiving. This turkey doesn't get dry like most cooked turkeys do.
Original page
Photographed from Lucy's collection.
