Thanksgiving Recipes for Deep Fried Turkey

Turkeys should be fried at 325 degrees for exactly 3 1/2 minutes per pound. Recipes vary and I have gone with 350 many times and messed around with the minutes per pound part too.I find the best combination to be 325 @ 3.5 minutes per pound. If you threw away the plastic wrap the bird came in, go to the garbage and retrieve the weight/price sticker. Don’t guess at the weight unless it’s road-kill. Multiply the exact weight, including ounces, by 3.5 to determine the exact number of minutes to fry. Don’t round numbers up or down. Get it right. Write it down and lay it on the table beside your cooker. Otherwise, 30 minutes into the frying, you’ll forget your exact time. 4 oz. liquid garlic

 4 oz. liquid onion
 4 oz. liquid celery
 1 Tbsp. red pepper
 2 Tbsp. salt
 2 Tbsp. tabasco
 1 oz. liquid crab boil or 1 Tbsp. Old Bay Seasoning
 1 poultry or meat injector
 1 defrosted 10-12 pound turkey
 5 gallons Peanut oil

 Saute first seven ingredients until salt and pepper are
 dissolved.  Fill the injector and inject turkey at
 breast, wings, drumsticks, thighs and back.  Allow to
 marinate 24 hours in refrigerator or ice chest.

 Use a 10 gallon pot for frying.
 Bring peanut oil to 350 degree temperature and fry
 turkey for 38-42 minutes.  Turkey should float to
 surface after 35 minutes and you should cook an
 additional 5-7 minutes.

 ***You may want to tie turkey legs with 1/2" cotton
 ropes to be able to remove from frying pot when done***

 Precaution:  The cooking of fried turkey should be done
 outdoors.  Extreme caution should be taken when placing
 cold turkey into hot oil.