Note: deep frying turkey is not to be taken lightly. Take all the safety precautions recommended on your turkey pot including never doing this indoors (even in a carport), keeping children away from the pot and having a fire extinguisher close at hand.
Of course, you will need an Outdoor cooker pot. You can find them at Sporting Goods Stores or click on the photo below to go to Amazon.com.
· 4 to 5 gallons peanut oil
· 1 whole turkey (12 to 50 pounds) at room temperature
· Cayenne pepper
The night before, rinse the turkey well, pat it dry inside and out, and set it on end in the sink to drain. Rub the turkey with Cayenne pepper. Leave in the refrigerator overnight.
Follow the directions on your pot for determining how much oil to add. You do not want the oil to spill over when you add the turkey.
Heat the oil to 390 degrees F. Don't set the burner to its highest setting, as you may need to increase the heat after adding the turkey. It will take about 20 minutes for the oil to heat.
Your turkey pot should come with a basket or some other devise for securing your turkey before you put it in the pot.
Carefully and slowly lower the basket with the turkey into the oil.
Maintain the oil temperature at 365 degrees F.
Cook 3 to 4 minutes per pound.
To check for doneness, insert a thermometer into the breast; it should register 180 degrees F.
Carefully remove the turkey from the oil, holding it over the pot for a moment to allow any excess oil to drain back into the pot.
Allow the turkey to rest for 20 minutes before carving.