Yield: 10 servings
|15 pounds||Fresh turkey|
|25 mediums||Bay leaves|
|3¼ teaspoon||Dried thyme|
|3¼ teaspoon||Dried oregano|
|1½ teaspoon||Whole black peppercorns|
|3 tablespoons||Hot Creole seasoning;|
|\N \N||Konriko brand recommended|
|2 teaspoons||Garlic powder|
|4 gallons||Peanut oil|
Note: This recipe should be made outdoors; making it in the kitchen is too dangerous. Wash turkey inside and out under cold running water; pat dry.
Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorn separately; add to bay leaves. Mix in Creole seasoning and garlic powder. Rub ⅓ spice mixture on inside of turkey, ⅓ under skin of breasts, and ⅓ on outside of turkey; place in roasting pan. Cover; marinate overnight or up to 24 hours in refrigerator.
Bring turkey to room temperature. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil. Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on a candy/deep-fry thermometer. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees while frying.
Fry until golden brown, about 45 minutes, or 3 minutes per pound. Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serves 10 to 12.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 12228 Calories (kcal); 1383g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 276½ Fat; 0 Other Carbohydrates Recipe by: Recipe from chef Rena Prentis Converted by MM_Buster v2.0n.