Yield: 12 Ethnicity: New Southern American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Labor Day, Fourth of July, Christmas   Preparation Method: Deep Fry   Product Type: Whole

Ingredients

10 to 12 Pound WHOLE TURKEY, non self-basting

1/4 Cup fresh ginger, peeled and sliced

2 Tablespoons fresh rosemary, crushed

6 Cloves fresh garlic, peeled

1/4 Cup fresh garlic, minced

2 Tablespoons kosher salt

2 Teaspoons freshly ground black pepper

4 to 5 Gallons peanut oil, See Note

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. Fill the cavity with ginger, rosemary and garlic cloves. Mix together minced garlic, salt and pepper and rub on the exterior of the bird. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump tail as they may get caught in the fryer basket. Marinate in refrigerator for about 1 hour. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). Meanwhile, remove the ginger, rosemary and garlic from the cavity. Place the turkey in a basket or on a rack, neck down. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: Recipe by The National Turkey Federation; photo provided by www.FabulousFoods.com

Nutrition Facts Calories 520   % Daily Value* Total Fat 25g Saturated Fat 7g Cholesterol 195mg Sodium 1130mg Potassium 667mg Total Carbohydrate 1g Dietary Fiber 0g Sugars 0g   Protein 67g   Vitamin A 0% Vitamin C 0% Calcium 6% Iron 25% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4