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Todd’s Famous Fried Turkey
This recipe, created by Todd Oakum, is approximate. Feel free to improvise.
Turkey-frying safety tips
According to State Farm, during the past several years, Texas has led the country in frying-related insurance claims on Thanksgiving (a.k.a., turkey-frying disasters). Follow these tips to be sure your Thanksgiving doesn’t become a statistic.
- Make sure your turkey is fresh or entirely thawed. Frozen turkey will spatter and pop when it hits hot oil.
- Do not stuff the turkey, and be sure to remove the giblets and neck.
- Never fry a turkey indoors or near anything flammable.
- Keep a close watch on the hot oil and the frying turkey.
- Keep children and pets away.
- Have a fire extinguisher close by.
Handful Italian seasoning
Handful crushed garlic
Cayenne pepper to taste (about a palm’s worth)
Large pinch white pepper
Large pinch black pepper
¾ cup olive oil
4 tablespoons butter at room temperature
10-12-pound turkey
Peanut oil
Mix the Italian seasoning, crushed garlic, cayenne pepper, white pepper, black pepper, olive oil and butter together. Using a marinade injector (available at Bering’s and cooking stores), inject the mixture under the skin and into the turkey meat all over the turkey. Cover the turkey with a damp tea towel, and let it sit for at least 30 minutes to let the marinade soak in.
According to outdoor-fryer instructions, heat the peanut oil. Once it is hot, slowly lower the turkey into the pot of hot oil. Cook the turkey three minutes per pound. After cooking, let the turkey rest at least 15 minutes before carving.
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