Turkey Day Classic

Believe it or not, Thanksgiving is 2 days away. Make sure you have a bottle of Makers on hand for when Aunt Edna won't stop asking when you are going to marry that cute girlfriend of yours. 

Something you will have an answer for, what you are serving for dinner; Deep Fried Turkey. Never done it before? Fear not. We sought out a killer recipe from Food Network's Tyler Florence. 

Remember: Frying a turkey is no easy task and requires a fair amount of precaution. Be careful and enjoy.

This recipe is compliments of: foodnetwork.com

Cookware needed:

- 40 quart deep fryer with burner base and propane tank according to manufacturers directions
- Saucepan
- Marinade injector
- Deep fry thermometer
- Long oven mits
- Heavy duty apron
- Roasting pan


- 8 oz. unsalted butter
- 2.5 oz. red pepper sauce
- 1/2 cup water
- 2 garlic cloves
- 2 bay leaves
- 12 - 13 lb turkey (best if you shot your own)
- About 6 gallons of peanut oil (make sure no one is allergic to peanuts!)


Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.

Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly.

Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.

Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.

Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.

*Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

Read more at: foodnetwork.com