Deep Fried Turkey August 17, 2009

Ingredients

• 4 gallons peanut oil
• 3 ¼ teaspoons dried oregano
• 3 ¼ teaspoons dried thyme
• 10 medium whole bay leaves
• 4 tablespoons rubbed or ground

Instructions

1. Let turkey brine overnight. Two hours prior to cooking time drain, rinse and pat dry turkey.
   
   Finely grind bay leaves in spice grinder; transfer to small bowl. Finely grind thyme, oregano, and sage separately; add to bay leaves.
   
   Rub 1/3 spice mixture in inside of turkey and the rest on outside of turkey; place in roasting pan.
   
   Let turkey come to room temperate. Using a wooden skewer, thread neck flap securely to bottomn of turkey. Fold wing tips under. Using steel or aluminum wire, truss legs and Pope's nose together securely; form a handle with wire. This will enable you to hold turkey while submerging in hot oil.
   
   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360°F. Holding turkey by handle, immerse in oil. Maintain temperature at 360 °F while frying. Fry until golden brown, about 45 minutes, or 3 minutes per pound.
   
   Lift turkey from oil; transfer to a wire rack over a roasting pan. Drain for 5 minutes.