Deep Fried Turkey!

{recipe wednesday}

Deep Fried Turkey is our Thanksgiving tradition.

 And here's how it all started...

image via marthastewart.com

This is a funny story. Well, i think it's funny.

 Many years ago, my husband kept talking about fried turkey. He was trying to convince me to fry the turkey that year. And I was like

"No, Waay!"

"Not gonna happen...ever."

"Who would do that?!"

That's the craziest thing I've ever heard!"

Well, no joke, that day I went to the mailbox and my Novemeber 1996 Living issue

was waiting for me.

Who would have known...

Martha was deep frying a turkey!!

Say, What?!

Guess who went out to get everything we needed to make this happen.

ME!!

It was a great idea all of a sudden and it has been ever since!!

Thanks Martha for all your inspiration and for inspiring me to fry a turkey.

Here is her recipe:

Serves 10 to 12

 

Fresh turkey (15 pounds)

25 medium dried bay leaves

3 1/4 teaspoons dried thyme

3 1/4 teaspoons dried oregano

1 1/2 teaspoons whole black peppercorns

3 tablespoons Konriko brand, or other hot Creole seasoning

2 teaspoons garlic powder

4 gallons peanut oil

Directions

1.Wash turkey inside and out under cold running water; pat dry. Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and peppercorns separately; add to bay leaves. Mix in Creole seasoning and garlic powder.

2.Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breast, and 1/3 on outside of turkey; place in roasting pan. Cover; marinate overnight in refrigerator or up to 24 hours.

3.Bring turkey to room temperate. Using a wooden skewer, thread neck flap securely to bottom of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and tail's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.

4.Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees. Holding turkey by handle, immerse in oil. Maintain temperature at 360 degrees.while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.

5.Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 15 minutes. Serve.

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See what else Martha can inspire you to do this Thanksgiving here.