The tradition of cooking a turkey has changed over the past few years. While I like the traditional oven-baked turkey with stuffing, there is something about a fried turkey that excites the taste buds.
The taste is totally different and the skin is so crispy. Some people like to marinate it, inject it or brine it (but do not use a sugar or you get a black turkey from the sugar). A friend of mine used a coating of mayonnaise with seasoning. I've found that good old garlic pepper and seasoning salt work best.
Let me warn you: it is not cheap and it is not without a little bit of a mess to deal with.
The preparation: A turkey frying kit will cost around $60, plus about three gallons of peanut oil at $30 and a turkey of no more than 12 pounds at $12. Total cost is around $102.
Next, you need an outside setup on the grass that may get ruined by some of the hot oil.
The proper way to determine the amount of oil is to place the turkey in a pot, and then fill it with water until the turkey is just covered. Take the turkey out of the water and mark where the top of the water is, dry the pot and then fill it with peanut oil to where your line is marked.
Make sure you dry the turkey exceptionally well since water and oil will create an eruption that is not a pleasant experience.
Season the turkey inside and out (you can also inject the turkey with a marinade). I like to let the turkey stand for a few hours seasoned and then cook it. The cooking time is about three minutes per pound plus 15 minutes in oil that is at 350 degrees. Go over 400 degrees and the oil can ignite, so please be sure to monitor the temperature.
After the oil reaches 350 degrees, lower the turkey very carefully, Gloves help keep the hot oil from splashing on your hands. Set the timer and about 45 minutes later the turkey is done. Shut off the gas and remove the turkey.
Let it rest, and then enjoy!
The oil can be reused, so after it cools strain the oil and save it for another time.