Fried Whole Turkey
- 1 wild turkey
- 4 gallons peanut oil
- Cajun rub (optional)
- Salt to taste
- Freshly-ground black pepper to taste
- Turkey-Foot Gravy (see recipe) (or your favorite giblet gravy)
In a large, tall cooker, heat the oil to 375 degrees, preferably with the aid of a grease thermometer. Pluck and draw the turkey, then sprinkle it inside and out with salt and pepper, with Cajun rub, or with a combination.
When the oil is hot, lower the bird into it carefully. Turn the heat up until the oil comes back to 375. Then adjust the heat and fry the bird three or four minutes per pound, until is golden brown.
Carefully remove the bird, and let it drain before serving. It will continue to cook on the inside for several minutes, while the eating table is readied.
Place the bird on a large platter and set it in the middle of the table, to be carved and served along with dressing, giblet gravy, steamed vegetables, homemade biscuits, cranberry sauce, and all the trimmings.
This recipe yields ?? servings.