Deep-Fried Turkey
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- 3 gallons Schnucks peanut oil
- 1 Schnucks frozen (thawed) turkey (12 to 14 pounds)
- 2 teaspoons salt
- 2 teaspoons Schnucks dried basil leaves
- 2 teaspoons Schnucks dried oregano leaves
- 1 teaspoon ground black pepper
- 1 teaspoon Schnucks garlic powder
- Read manufacturer’s manual carefully. Prepare turkey fryer as manufacturer directs. Heat oil to 375°F over medium-high heat. Meanwhile, remove giblets, neck and liver from turkey. Remove and discard ring holding turkey legs together and pop-up timer. Rinse turkey with cold running water; pat inside and outside completely dry with paper towels.
- In small bowl, combine remaining ingredients. Sprinkle basil mixture all over inside and outside of turkey, patting lightly so it adheres. Place turkey securely on turkey hook. Turn off burner as manufacture directs to eliminate flame. Attach lifting hook to turkey hook, and very slowly and carefully lower turkey into hot oil. Remove lifting hook. Turn on flame, adjusting fryer temperature as necessary to maintain oil temperature between 325° to 350°F.
- Fry turkey, uncovered, 40 to 50 minutes (about 3-1/2 minutes per pound) or until internal temperature reaches 170°F in thickest part of thigh, making sure thermometer doesn’t touch bone. To remove turkey from oil, turn off flame. Carefully reattach lifting hook. Lift turkey from oil, holding turkey over pot of oil briefly to allow any excess oil to drip into fryer. Place turkey on its hook onto large rimmed baking pan to check internal temperature. Let stand 10 minutes. Transfer turkey to cutting board; cover loosely with foil and let stand 10 minutes longer. Remove turkey hook before carving.
Each serving: about 645 calories, 52 g total fat (10 g saturated), 155 mg cholesterol, 453 mg sodium, 1 g carbohydrate, 1 g fiber, 42 g protein
