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We were skeptical that frying a turkey would make it dry, tough and greasy…but we were proven wrong! Make sure you follow the directions below and check the temperature of the oil before cooking and test the meat with a meat thermometer before removing from the oil.

Ingredients Needed:

For the rub:

• 1/2 cup packed dark brown sugar
• 6 tablespoons dry mustard, such as Colman’s
• 6 tablespoons kosher salt
• 2 teaspoons filé powder
• 2 teaspoons hot paprika
• 1/2 teaspoon freshly ground black pepper

For the turkey:

• 1 (15- to 18-pound) fresh turkey
• Peanut oil for frying (about 4 gallons, see intro)

How to Prepare:

Make The rub:

1. Combine the rub ingredients in a mixing bowl and set aside.

Rub and cook the turkey:

1. Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely.

2. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.

3. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand.

4. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F.

5. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve.

As far as we know deep fried turkey first originated in the Southern United States which is why we recommend serving with cornbread stuffing and perhaps some sliced green tomatoes!

Article Source: Chowhound