Deep-Fried Turkey

Ingredients:

12-14 pound turkey thawed, neck and giblets removed
4 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons granulated garlic powder
2 teaspoons sugar
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder

Method of Preparation:
*Read all Safe Handling and Sanitation notes before proceeding.

One day before frying the turkey:
1. Place all of the spices a small bowl. Mix to combine; set aside.
2. Thoroughly rinse the turkey with cold running water, inside and out. (See step 4 of the deep frying method of preparation before proceeding). Pat dry with paper towels. Rub the spice mixture all over the skin of the turkey and inside the cavity, rubbing it in well. 
3. Wrap the turkey in plastic wrap and store overnight in the refrigerator.

Deep Frying Method of Preparation:
1. Deep frying is also known as deep fat frying.  Deep frying is the process of immersing food in a deep pot containing heated oil.  The food cooks quickly, producing a crispy surface with a tender, moist interior.
2. A good quality deep fat turkey fryer can be purchased in most houseware or home improvement stores. Carefully read all of the manufacturer’s directions before proceeding.
3. After assembling the fryer according to the manufacturer’s directions, set it on a flat surface, outdoors, away from buildings and other flammable materials.  Make sure to have a foam fire extinguisher on hand.
4. Before preparing the turkey with the spices, you will need to measure how much oil you will need. Place the turkey in the fryer pot.  Add water until it reaches two inches beyond the top surface of the turkey. Using a ruler, measure from the top of the fryer to the surface of the water.  Mark this position in pencil on the outside of the fryer.  Drain the water from the fryer and dry thoroughly.  Fill with oil to the marked position.  Always use polyunsaturated oil for deep frying. (Peanut oil is the best but may pose an allergy threat.)
5. Place the pot on the burner and ignite.  Always use a temperature probe to monitor the temperature of the oil.  Heat the oil to 350°-360° F.
6. Remove the turkey from the refrigerator.  Remove and discard the plastic wrap.  Carefully place the turkey, legs down, on the stand that comes with the fryer.
7. Using the lifting hook that comes with the fryer, very slowly lower the turkey into the oil. This takes about 1-2 minutes.  The coldness of the bird will cause the hot oil to bubble and swell - proceed carefully.  When the turkey is fully immersed remove the hanger.
8. Fry the turkey for about 3½ minutes per pound.  Do not leave the fryer unattended at anytime.  Always keep young children away from the fryer. When the turkey is done cooking, slowly remove it using the lifting hook.  Let the oil drain from the turkey and then place it on a platter or cutting board. 
9. Insert a food thermometer into the thickest part of the thigh without touching the bone.  The temperature of the turkey must be between 170°-180° F.  Allow the turkey to rest about 15 minutes before carving.

Chef Notes: Do not stuff the turkey for frying. Never deep fry a frozen turkey.

*Safe Handling and Sanitation:
Raw Turkey
• Do not purchase a turkey if the wrapper is torn or damaged in any way.  Always store the turkey in the original packaging.
• Make sure your refrigerator temperature is 40ºF or less (use a refrigerator thermometer).
• When ready to thaw a frozen turkey, place the turkey in a leak-proof container on the lowest shelf in the refrigerator.  Allow approximately 24 hours for every 4-5 pounds.  (A 12-16 pound turkey will take about 3-4 days to defrost in the refrigerator.)
• Store the spice rubbed turkey (or any raw meat, fish, or poultry) on the lowest shelf in the refrigerator in a container that will prevent juices from dripping onto the shelf or other foods.
• Wash hands with hot, soapy water for 20 seconds and rinse thoroughly each time they come in contact with the turkey.
• Avoid cross-contamination:  all equipment and materials such as knives, cutting surfaces, pans, thermometers, aprons, towels, etc. must be washed and sanitized after coming in contact with the turkey before being used for another purpose.  Don’t forget to sanitize the kitchen sink!
Cooked Turkey
• Remove the cooked turkey from the bones within 2 hours of serving.
• Place in shallow containers and store, covered, in the refrigerator on a top shelf above raw meat, fish or poultry.
• Use within 3-4 days.