Recipe provided by the National Turkey Federation
NOTES: Use only oils with high smoke points, such as peanut, canola or safflower oil.
To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level.
Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
To prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses.
It is wise to have two people lowering and raising the turkey.
Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
|1/3 cup kosher salt|
|3 tablespoons onion powder|
|3 tablespoons black pepper:|
|3 tablespoons white pepper:|
|2 tablespoons sweet basil|
|2 teaspoons bay leaves, ground|
|1 Tablespoon cayenne pepper|
|2 teaspoons filé powder|
|3 tablespoons garlic powder|
|1-1/2 tablespoons paprika|
|1 10-12 lbs WHOLE TURKEY, non self-basting|
|4 to 5 gallons peanut oil (see Notes)|