Michael Smith's Deep Fried Turkey

By ctozzi

Ingredients

• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons paprika
• 1/2 teaspoon ground bay leaves
• 1/2 teaspoon cayenne pepper
• 3 tablespoons gumbo file
• 1 tablespoon salt
• 12 pounds turkey, washed and dried thoroughly
• 14 litres peanut oil

Details

Servings 1
Adapted from foodnetwork.ca

Preparation

Step 1

Ease of Preparation: Easy

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Directions

1. Using a commercial turkey fryer, and following manufacturer's instructions, heat oil to 375°F.

2. Make sure the fryer is positioned well away from any children, teenagers, pets or flammable structures.

3. Make sure the pot is only partly filled to allow for the level of the oil to increase when the turkey is added.

4. You should also leave room to allow for the bubbling of the oil when the turkey is first added.

6. Mix spices and salt together and rub liberally over the outside of the turkey.

9. Make sure to follow the manufacturer's instructions. DO NOT LEAVE THE TURKEY OR THE HOT OIL UNATTENDED.

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