Deep Fried Turkey

[iaMkcK]

This thread interests me, I shall be following extensively. Never had a deep fried turkey, must be amazing -- May take the risk.

[jjirons69]

Here's the turkey rub. It's awesome on chicken, too. I sent some to Svillekid as bird rub. You can leave out the crushed red pepper if you'd like.

This recipe makes enough for 4 turkeys! Make and split up in bags.

1 box salt
2 oz chili powder
2 oz black pepper
2 oz crushed red pepper
2 oz garlic powder
2 oz Accent

Rub on thawed turkey 24 hours prior to cooking. Refrigerate.

Cooking outdoors:

Pre-measure the amount of oil to start heating (see postings above). Use a large pot with thermometer clipped on side. Heat oil to 250F. Submerse pat-dried turkey slowly. Keep at 250F. Cook 5 minutes per pound. ENJOY!

[T.G]

Originally Posted by jjirons69

Here's the turkey rub. It's awesome on chicken, too. I sent some to Svillekid as bird rub. You can leave out the crushed red pepper if you'd like.

This recipe makes enough for 4 turkeys! Make and split up in bags.

1 box salt
2 oz chili powder
2 oz black pepper
2 oz crushed red pepper
2 oz garlic powder
2 oz Accent

Rub on thawed turkey 24 hours prior to cooking. Refrigerate.

Standard 3lb box of kosher salt?

[jjirons69]

Sorry, grew up with "round" boxes of salt. It's all different now. And yes the rub as a lot of salt, but it is just right on the bird.

[T.G]

Originally Posted by jjirons69

Sorry, grew up with "round" boxes of salt. It's all different now. And yes the rub as a lot of salt, but it is just right on the bird.

Thanks Jamie. 75+% salt with a 24 hour rest and possibly a paper towel pat down of the bird before frying, I can see how that rub would work out well.

The dry rubs I typically make and use would not work, since they have very little salt in them and lots of dried herbs that would burn in the hot oil.

[forgop]

Originally Posted by jjirons69

Pre-measure the amount of oil to start heating (see postings above). Use a large pot with thermometer clipped on side. Heat oil to 250F. Submerse pat-dried turkey slowly. Keep at 250F. Cook 5 minutes per pound. ENJOY!

250 seems way too low-everywhere else I've seen and done in the past myself has been in the 350 range.