Stir together first five ingredients in a small bowl.
Remove giblets from turkey and rub herb mixture all over turkey. Make sure neck hole is at least 2 inches in diameter, as oil will need to flow through freely.
Set up turkey cooker outside, in an open area. Put 3 gallons oil into pot and set it over medium-high heat. When oil reaches 390°F, place turkey into basket and lower it very slowly into oil. (Oil temperature will decrease at this point.) Add more oil if necessary to cover turkey. Turn heat to high and let oil temperature come back up to 365°F. Fry turkey 40 to 50 minutes, or until it floats.
Carefully remove turkey from oil by lifting handle of basket. Let oil drain for a minute or so, back into the pot. Remove turkey and place on a cutting board. Use meat thermometer to make sure thickest part of thigh registers 180°F; if not, return to fryer and fry 10 more minutes, then repeat removal process. Let turkey sit for about 15 minutes before carving and serving.
Serving Size 246
Servings Per Recipe 12
Amount Per Serving (* % of Daily Value)
Total Fat27g (42%)
Saturated Fat 7g (35%)
Trans Fat 0g
Total Carbohydrate2g (1%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
kelli laster - morrisville, PA
11/21/2006 4:37:12 PM
i thought it sounds real good all the ingredients i would have used except the thyme but i will use some this time. just the way i cook my turkey and chicken when i have chicken it tis so good. thanks.
Steve Wilson - Ashland, MA
11/18/2006 3:21:40 AM
First, let me say that there is no better turkey available than Purdue Fresh Turkey! It is far plumper and juicier than any other bird on the market. Also, there is no better way to cook a turkey than frying it.
That being said, after personally frying over 25 turkeys in the past 5 years, I strongly recommend using injected seasoning rather than a dry rub. My family is not one to eat very spicy foods, yet we all love "Cajun Injector Creole Butter" in our fried turkeys.
Dry rubbed herbs mostly wash off in the oil and the little that remains only flavors the skin. Injecting the breasts, legs, wings and thighs with your choice of liquid seasoning will flavor the meat much more effectively.
One other change I would make is to start with the right amount of oil in the fryer rather than "adding more if neccesary". Always use pure peanut oil rather than vegetable oil! Lower the turkey very slowly in at 400 degrees F instead of 390, then cook at 350 and remove the turkey when the center of the breast meat temperature reaches 160 (it will rise another 10 degrees in the next 20 minutes before carving). Just wrap the bird in foil and let it sit, breast down.
If you wait until the turkey floats in the oil, you've over-cooked it.