- One whole turkey
- 1 tablespoon of salt
- 1 ea. carrot, peeled and coarsely chopped
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons 100% peanut oil (just to cover the turkey)
Directions:
Wash bird inside and out, and allow to drain.
Rub turkey with the salt, pepper, garlic, and dry rub.
Allow to sit at room temperature for 1 hour or until completely thawed and dry.
Pre-heat peanut oil outdoors in a turkey fryer or a very large stockpot to 350 degrees F.
Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in the fryer basket or using a sturdy tool inserted into the chest cavity.
Submerge the turkey completely.
Fry turkey for 3 minutes per pound plus 5 minutes per bird.
Internal temperature should reach 165 degrees.
Remove turkey from the oil. Let sit 20 minutes before serving.
Makes 4 servings.
