One 12-14 pound turkey Gallons of peanut oil Injection liquid for turkey: 1 teaspoon onion powder 1 teaspoon garlic powder 1-1/2 teaspoon salt 8 ounces grapefruit juice 2 ounces dry white wine 1/2 ounce Worcestershire sauce
Rub for turkey:
1/2 cup garlic salt 1/2 cup onion salt 1/2 cup maple sugar 1/2 cup can sugar 1/2 cup paprika 2 Tablespoons lemon pepper 2 Tablespoons minced garlic 2 Tablespoons lime zest 1 Tablespoon parsley flakes 1 teaspoon cayenne pepper 1/2 teaspoon ground anise 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon
Directions
The day before you intend to cook the turkey, inject the breasts, wings, thighs and legs with the injection liquid, and sprinkle generously with the rub. Wrap with plastic wrap and refrigerate.
Tools you will need:
Portable propane burner: Turkey fryer, also doubles as a crab cooker 40 quart pot Stand or basket Heavy gloves or mitt Candy thermometer Meat thermometer Assistant Broom handle or long sturdy piece of wood Several brown paper bags
Let the turkey come to room temperature before you begin. The turkey must be completely dry before cooking. The oil is heated to 400 degrees and as we all know, oil and water do not mix, especially when that oil is 400 degrees! Make sure that you have chosen a safe place that will not be harmed by splattering oil. Make sure children and pets are away from the cooking area.
Fill the pot halfway with peanut oil. Although expensive, peanut oil is the preferred oil for deep frying a turkey because it does not smoke when hot. Place the pot on the burner and light the flame. Carefully check the temperature with a candy thermometer. The oil is ready when it reaches 400 degrees. Turn the flame off temporarily. Put on the gloves or mitts. Put the turkey in a basket or on a stand and with your assistant, slide the broom handle or piece of wood through the basket, or stand handle and gently lower it, a little at a time, into the oil. The oil will splatter so stand back! Restart the flame and check temperature until it is 350 degrees. A 14 pound turkey should take about 45 minutes at 350 degrees.
Layout several paper bags. With your assistant and the broom handle, pull the turkey out part way and check the turkey for doneness with the meat thermometer by inserting it into the thigh. The turkey is done when it registers 180 degrees. Carefully raise the turkey completely out of the oil and set on the paper bags. Make sure all the oil has drained from the turkey before transferring it to a platter.
Now, enjoy one of the most amazing turkeys you have ever tasted!
Tips
See this month's article, 'Deep Fried Turkey' for complete instructions.
Make sure you buy a gf turkey. Many turkeys are injected with suspect ingredients. Free-range turkeys are gluten-free and have a much better taste.
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