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'Goin’ Deep' Fried Turkey




Source of Recipe


rc-Mand


List of Ingredients














1 fresh or defrosted Turkey (10-12 pounds)
5 gallon bottle Pure Wesson Deep Frying Oil with Peanut Oil
RUB
1/2 cup Cholula Hot Sauce
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground sage
1/2 tablespoon black pepper




Recipe



1. In a small plastic bowl with an airtight lid, combine all the rub ingredients.
2. Before you prep the turkey with the rub, select a minimum 20-quart stockpot. Place your turkey in the pot and cover with water. Remove the turkey and mark the water line. Discard the water and dry the pot.
3. Dry your turkey with paper towels and rub the turkey inside and out with the rub mixture. Cover and place in the refrigerator for a minimum of 3 hours (overnight is best).
4. Pour the Wesson Deep Frying Oil to 1 inch below your mark in your dry stockpot. Place on high heat on the burner portion of the Coleman Road Trip GRILL® and heat until the oil reaches a temperature of 350 degrees. Please use a candy thermometer.
5. Being very careful, lower the turkey into the hot oil. Don’t just drop the turkey into the oil or the oil may bubble over. Carefully dip the turkey part way in & out of the oil until the oil stops frothing. Now carefully lower the turkey all the way into the oil.
6. Cook turkey for approx. 45 minutes. You can estimate the time with this formula: 3 1/2 minutes per pound. Check turkey for doneness with a meat thermometer. It should be 170 degrees in the thickest part of the breast and 180-185 in the thickest part of the thigh. Being very careful, remove the turkey from the stockpot and let it set for 15 minutes. Slice,serve and enjoy. Let the oil cool and properly discard.