Deep Fried Turkey

• 12 to 14 lb. brined turkey, sitting at room temperature 1 hour prior to cooking
• 3 tsp. freshly ground black pepper
• 3 tsp. kosher salt
• 3 tbsp. The Fresh Market Turkey Rub

Safety Tips:

Children and pets should be nowhere near the frying site at all. Read and follow all manufacturer instructions that come with the frying equipment. Never use an outdoor fryer indoors. Never use indoor fryers outdoors. Set up your outdoor fryer on a flat, concrete surface with at least a 10 foot diameter of free space. Be sure not to walk between the propane tank and the burner, as you are at risk of tripping on the gas line and/or causing the pot of oil to tumble. Keep a fire extinguisher nearby, if needed. Water will not put out a grease fire, but will make it spatter and potentially spread to other combustible materials. Wear a solid pair of shoes, make sure all skin is covered, and have heavy oven mitts available for moving the turkey in and out of the hot oil. Be sure not to overfill the pot with oil. Test the appropriate level first but putting your turkey in the fryer with water, enough to cover the turkey by ½ inch. Mark the fill line with tape on the outside of the fryer. Remove the turkey, pat it dry, and thoroughly dry the inside of the fryer. When ready to fill the fryer with oil, use the marked fill line as your guide. Make sure your turkey is free of all ice (check it twice), and thoroughly pat it dry before beginning the cooking process. Never leave your turkey unattended while frying. Preparation

Season the turkey liberally with salt and pepper inside the turkey’s cavity and on the outside flesh of the bird. Sprinkle TFM Turkey Rub all over the bird and massage it into all the crevices with your hands. Fill pot with peanut oil to the marked fill line and heat until it reaches 350°F.

While the oil is heating, rig your turkey on the hook that will lower the bird into the fryer. The fish-hook shaped end should be on the tail end of the bird, and the hoop should be on the neck end of the bird. The coat hanger shaped attachment should attach onto the hoop at the neck end of the bird.

When the oil has reached the proper temperature, shut off the burner only while lowering the turkey into the oil. This will avoid spatter that might hit the open flame. Working slowly, lower the leg end of the turkey into the oil with the hanger attachment, then release the hanger. Re-light the burner immediately.

Cook for about 3 minutes per pound of turkey. The internal temperature should reach 145°F, which will continue to increase with carryover cooking. When ready to serve, the temperature should be 165°F.

Using the hanger attachment, slowly fish the turkey out of the oil, and remove it to paper towels to drain. Let it rest at least 20 minutes, loosely covered with foil, to carryover cook and allow the internal juices to redistribute.