Deep-Fried Turkey

Ingredients

• 0.3 cup pepper black
• 1 stick butter 
• 0.5 teaspoon cayenne pepper 
• 0.3 cup garlic powder 
• 0.5 teaspoon garlic powder 
• 5 gallons vegetable oil; peanut oil preferred see Cook's Note
• 1 cup salt 
• 10 pound unstuffed turkey 

Equipment

• frying pan
• pot
• cutting board

Directions

1. Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.
2. Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.
3. Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top.
4. Remove bird from oil and place on a platter or cutting board.
5. In a small pan, melt the butter.
6. Add the garlic powder, cayenne and House Seasoning.
7. Brush turkey with butter mixture.
8. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.
9. Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.
10. Mix ingredients together and store in an airtight container for up to 6 months.