1 (10 to 12-pound) whole
turkey, non self-basting
1/4 cup fresh ginger, peeled and sliced
2 tablespoons fresh rosemary, crushed
6 cloves fresh garlic, peeled
1/4 cup fresh garlic, minced
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
4 to 5 gallons peanut oil, See Note
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. Fill
the cavity with ginger, rosemary and garlic cloves.
Mix together minced garlic,
salt and pepper and rub on the exterior of the bird. To allow
for good oil circulation through the cavity, do not truss or
tie legs together. Cut off the wing tips and plump tail as they
may get caught in the fryer basket. Marinate in refrigerator
for about 1 hour.
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 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 40+ minutes).
Meanwhile, remove the
ginger, rosemary and garlic from the cavity. Place the turkey
in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry
thermometer, 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 to 4 minutes
per pound, or about 35 to 42 minutes for a 10 to 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 stand for 20 minutes
before carving.
Makes 12 servings.
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.
Take turkey out of the water before marking the oil level. Measure
the amount of water and use a corresponding amount of oil. Dry
the pot thoroughly of all water.
Nutrition Facts per serving:
Calories 520
Total Fat 25g
Saturated Fat 7g
Cholesterol 195mg
Sodium 1130mg
Potassium 667mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 67g
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 25%
Recipe
provided courtesy of
the National Turkey Federation. Recipe by The National Turkey
Federation; photograph provided by www.FabulousFoods.com.
