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Meat - Seafood - Poultry - Eggs The word meat comes from the Old English word mete, which referred to food in general, it is prepared in many ways, as steaks, in stews, fondue or as dried meat. It may be ground then formed into patties, loaves, or sausages. Some meats are cured, by smoking, pickling, preserving in salt or brine. Others are marinated and barbecued, or simply boiled, roasted, or fried. It is often spiced or seasoned, as in most sausages. Meat is very high in protein, containing all of the essential amino acids and is very low in carbohydrates.
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Poultry - Deep-Fried Turkey
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Poultry - Deep-Fried Turkey
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
deep_fried_turkey-fried_turkey.jpg
Ingredients
  • 1 (10-pound) turkey
  • 2 tablespoons House seasoning, recipe follows
  • 2 tablespoons of your favorite dry rub
  • 3 to 5 gallons peanut oil
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Basics
Preparation Time: 35 min.
Difficulty Level: Easy
People Serve: 8
Pre-cook instructions:
No prior preparation is required
Suggested Beverage:
White Wine, Sparkling Spple Cider
Calories: Unknown
References
Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
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