How to Fry Turkey in Peanut Oil

Frying a turkey in peanut oil is a delicious and flavorful way to cook the bird for Thanksgiving or any other special occasion. Peanut oil has a high smoke point, which makes it ideal for frying, and it also imparts a delicious nutty flavor to the turkey.

Ingredients:

* 1 (12- to 14-pound) turkey, thawed if frozen

* 2 gallons peanut oil

* 1 tablespoon salt

* 1 tablespoon black pepper

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 teaspoon paprika

* 1 teaspoon cayenne pepper (optional)

Instructions:

1. Prepare the turkey by removing the neck and giblets. Rinse the turkey inside and out with cold water and pat dry with paper towels.

2. Season the turkey inside and out with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if desired).

3. Heat the peanut oil in a large fryer or Dutch oven over medium heat until the oil reaches 350 degrees F.

4. Carefully lower the turkey into the hot oil, breast-side down. If you fry a bird that is too big for the pot, the oil may splatter, so be careful and use a very slow and steady lowering process.

5. Cover the fryer or Dutch oven and fry the turkey for 3 to 4 minutes per pound, or until the internal temperature of the turkey reaches 165 degrees F.

6. Use a long-handled meat thermometer to check the internal temperature of the turkey by inserting it into the deepest part of the breast or thigh without touching bone.

7. Once the turkey is cooked, carefully remove it from the fryer or Dutch oven and place it on a wire rack to drain.

8. Let the turkey rest for 15 minutes before carving and serving.

Tips:

* Be sure to use a large enough fryer or Dutch oven; otherwise, the oil may boil over.

* Always have a fire extinguisher handy when frying a turkey in case the oil catches fire.

* Carefully lower the turkey into the hot oil slowly to avoid splashing.

* Do not cover the turkey with foil or plastic wrap, as this will prevent the skin from crisping.

* When deep-frying turkeys or any food for that matter, keep the flame turned off and use the residual heat. The last thing you want is to boil the oil because that will just steam your turkey instead of frying it.

* For safety's sake, fry your turkey outdoors in a covered vessel that is specifically designed for frying a turkey. You should not do this in your kitchen.

* Use a heavy-bottomed pot or fryer to help distribute the heat evenly and prevent the oil from burning.

* If the oil starts to smoke, immediately turn off the heat and allow the oil to cool. Do not add water to the oil, as this can cause a grease fire.

* Let the turkey rest for at least 15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey.

Enjoy your delicious fried turkey!