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Be sure to read the Safety and Helpful Hints first.

Deep Fried Turkey

1 (approximately 20-pound) turkey
1 tablespoon salt
1 tablespoon cayenne pepper
Approximately 5 gallons peanut or vegetable oil

1. Rinse turkey well and pat dry inside and out. Sprinkle with salt and cayenne pepper. Rub the seasonings into the turkey.
2. Place a rack in the bottom of a deep kettle large enough to hold the turkey.
3. Pour in enough vegetable oil to cover the turkey. Heat to 350*F to 375*F.
4. Lower the turkey into the oil very slowly. (Caution: If there is too much oil in the kettle, it will overflow when the turkey is added.)
5. Fry turkey for about 1 hour and 20 minutes or about 4 minutes per pound. Remove turkey from oil and drain well. Turkey is done if meat thermometer inserted in turkey breast reads 180*F.
6. For safety reasons, this is best done outside with adult helpers.

Makes 12 servings.

Fryer Caution Safety Tips:

• Remember you are dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
• Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
• Never leave the hot oil unattended and don't allow children or pets near the cooking area.
• Allow the oil to cool completely before disposing or storing.
• Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
• Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

(Source for Safety Tips: The National Turkey Federation (202) 898-0100.)

Helpful Hints:

• To determine how much oil you need, put the uncooked turkey in the stockpot and cover with water. measure the water and use the same amount of oil.
• Large containers of peanut oil are available at membership warehouse stores, supermarkets, discount department stores.
• Turkey cookers with pots and propane burners can be bought at large supermarkets, sporting goods stores, restaurant suppliers, building-supply stores, and hardware stores.
• Injectors are available at specialty cookware stores, department stores, and some of the outlets mentioned above.
• If you don't have a cooker and stockpot and don't want to buy them, they can be rented at party supply stores.
• The injector is easier to fill if you remove the needle.
• The oil may be strained to remove food particles and reused. It may also be disposed of with regular garbage.