Deep-Fried Turkey

Deep-Fried Turkey Marinade

Ingredients:
1 (16 ounce) bottle Italian dressing
1/2 cup cayenne pepper
1/2 cup black pepper
1 cup Creole seasoning
2 tablespoons garlic powder

Directions:
In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

NOTE:  Rub over skin, under skin and in cavity.  If you prefer, save a little of the marinade to inject into the bird at the last minute. The flavors mellow during cooking so it is not too spicy.


Deep-Fried Turkey

Ingredients:
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning

Directions:1.  Once you have set up your turkey fryer outside and BEFORE you had oil or turn on the heat, place the turkey (still in the marinating bag) into the pot and fill with water until is just covers the bird.  Remove the bird and note the water level.  This is the amount of oil you want to add to your pot.  Add the oil and heat to 400 degrees.
2.  Remove the turkey from the marinade and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
3.  Place the turkey in the drain basket. Slowly lower basket into hot oil to completely cover turkey.  Maintain the temperature of the oil at 350 degrees, and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
4.  Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh avoiding the bone; the internal temperature must be 180 degrees. Finish draining turkey on a paper lined platter.

SAFETY TIPS:
~ The turkey needs to be completely thawed and as dry as possible.  This will prevent splatter and boil over.
~ Turn the propane off before putting the turkey in.  This will prevent any problems in case a little oil does bubble over.  After the bird is settled, relight the burner.