This idea poses a few challenges, as it has a reputation for causing some serious flare-ups. If you’re yearning to give it a try, be very, very careful when following instructions. Be sure to have a fire extinguisher handy just in case.
*Use the Traditional Brined Turkey recipe or a regular thawed turkey.
The night before, thoroughly pat dry 10 lb (5 kg) brined turkey. Place on large sheet of heavy-duty foil. Generously dust with Creole or Cajun seasoning. Tightly wrap in foil and refrigerate in large pan overnight.
Using outdoor propane burner with hose attached to propane tank, place 30 L large, heavy stockpot on burner and fill about 2/3 with peanut oil. Be sure to have burner and tank with stockpot and oil positioned on a flat surface far away from any house overhangs. Place dried and seasoned turkey on poultry rack that will fit into stockpot. Fit rack with long hooks so you can carefully lower and lift turkey into hot oil without getting harmed by splattering oil.
When oil registers 375 F (190 C) on deep-fry thermometer, place turkey breast side down on poultry rack. Wearing long, heavy-duty oven mitts, gently lower bird on rack into boiling oil.
Adjust the flame high enough to return oil temperature to 375 F (190 C). Cooking time is 3 1/2 minutes per 1 lb (450 g) or about 40 minutes for a 10 lb (5 kg) bird. Remove turkey from oil, using the hooks and basket to lever it out. Place on cutting board to drain and rest for at least 15 minutes.
Remove pot with hot oil to a safe place, and cover to fully cool. Carve turkey and serve.
This recipe is part of the Festive Fusions collection.
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