Bored to death of traditional Winter Holiday cooking? Turkey is pleasant but it gets exhausting year after year. Try out this recipe for deep-fried turkey.

Ingredients

3 gallons peanut oil for deep fat frying, or as needed

1 (1/2 pound) entire turkey, neck as well as giblets removed

1/4 cup Creole seasoning

1 white onion

Quality cookware. I use circulon infinite cookware.

In a large circulon stockpot or turkey deep fat fryer, heat oil to 400 degrees F. I use circulon pans . Be certain to leave space for the turkey, or the oil will certainly spill over.

Layer a big platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Ensure the hole at the neck is open at least 2 inches so the oil can easily flow liberally through the bird. Put the whole onion and turkey in pipe basket. The turkey ought to be put in basket neck end first. Carefully drop basket into hot oil to totally cover turkey. Preserve the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 moments per pound, about 45 moments. Carefully eliminate basket from oil, as well as drain turkey. Insert a meat thermometer into the thickest part of the leg; the internal temp must be 180 degrees F.

The simplest way I've come across to determine the quantity of oil you require is to place the turkey into the fryer and fill with water till the turkey is just covered. Take out turkey and allow to drain, pat dry with paper towels as well. Make note of the degree of water in the fryer. Dispose of water and dry thoroughly. Fill frying vessel with oil to the level as mentioned above. This should assist in preventing warm oil spill overs.

Finish draining turkey on the prepared plate.

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