Bayou Deep-fried Turkey
- 5 gallons vegetable oil, as needed
- Salt, pepper, hot red pepper sauce, and fresh lemon wedges, for serving
- One 10-to 12-gallon stockpot
- Large deep-frying basket insert for stockpot
- A 12-inch propane gas burner with at least 100,000Â BTUs (an electric hot plate will not work)
- A long-pronged deep-frying thermometer for outdoor frying, or a conventional deep-frying thermometer attached to a long piece of flexible wire
- Oven mitts
- A large roasting pan
Instructions:
Of all the turkey cooking methods, this takes the most organization. You must keep your wits about you, so stay out of the Bloody Marys. Also, discourage kids and pets from coming around the pot.
- Rinse the turkey well, inside and out, with lukewarm water to help remove the chill from the bird. Pat the turkey completely dry, inside and out, with lots of paper towels. If the turkey is too cold or has any moisture at all on its surface, the oil will splatter dangerously when the turkey is added to the pot. Fold the turkey wings akimbo behind the shoulders. Remove the hock lock and do not tie the drumsticks together. Place the turkey on a large wire rack and let it stand while the oil is heating.
- Place the stockpot on the burner and add enough oil to reach two-thirds up the sides of the pot. Attach the deepfrying thermometer. (If using a conventional thermometer, attach it to the pot handle with thin, flexible wire so its tip is submerged 1 to 2 inches into the oil.) Light the fire and heat the oil to 390°F. This will take about 30 minutes, depending on the burner’s efficiency. Be sure that the flames are not licking the outside of the pot.
- Place the well-drained turkey, breast first, in the basket. Wearing oven mitts, carefully lower the basket into the oil. The oil will bubble up dramatically, so don’t be surprised. Lift up the turkey, and dip it again into the oil three or four times before leaving it in the pot. This allows the oil temperature to gradually adjust to the turkey and reduces the initial bubbling. Fry the turkey, allowing about 3½ minutes per pound, until golden and a meat thermometer inserted in the thickest part of the thigh registers 175°F (the temperature will rise 5° to 10°F while the turkey stands), about 45 minutes. Adjust the heat as needed to maintain the oil temperature at 365°F.
- Lift the basket out of the oil and transfer to the roasting pan. Drain the turkey completely, especially the body cavity, allowing the oil to drain into the pan. Let the turkey stand for at least 20 minutes before carving. Carve and serve, letting each guest season the turkey with salt, pepper, hot pepper sauce, and lemon juice.