Deep-Fried Turkey

Deep-Fried Turkey
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  • 4 to 5 gallons vegetable oil
  • Garnishes: fresh sage, parsley, thyme sprigs, kumquats with leaves
  • 1 (12- to 15-pound) turkey
  • 2 tablespoons ground red pepper (optional)

Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Place turkey on fryer rod; allow all liquid to drain from cavity (20 to 30 minutes). Rub outside of turkey with red pepper, if desired.Pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to...

View full recipe at My Recipes


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