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Cajun Deep-Fried Turkey
Servings: 12
1/2 Cup Kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
Method
1) Stir salt, herbs and peppers together. Mix until well blended.
Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for
several months in an airtight covered jar.
2) Remove the giblets and neck, rinse the turkey well with cold
water and pat dry thoroughly with paper towels. Take care to dry
both inside cavities. Place in a large pan and rub the interior
and exterior of the bird with seasoning mix. To allow for good
oil circulation through the cavity, do not truss or tie legs
together. Cut off the wing tips and plump little tail as they may
get caught in the fryer basket. Cover pan and place in
refrigerator overnight.