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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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