INGREDIENTS:

         1 whole turkey 10-15 lbs.         3 to 4 gallons vegetable or peanut oil

         2 to 4 ozs. salt                  

         2 to 4 ozs. cayenne pepper

Heat 3 to 4 gallons of vegetable or peanut oil in a 26 or 28 quart turkey pot outdoors to 350 degrees using a long stem thermometer.  If using peanut  oil, you can heat the oil between 375 to 400 degrees, however 350 degree oil temperature will allow you to reuse oil if properly drained and stored and not burned.  Thaw turkey, remove  neck and giblets from body cavity and wash outside and inside of turkey.  Before applying the salt and cayenne pepper and/or optional seasoning mix,  put on a pair of disposable rubber gloves.  Have a small bowl of fresh water to keep the turkey moistened while you apply a coating of salt and cayenne  pepper.  Rub the salt and cayenne pepper into all parts of the turkey,  outside and inside.  As you rub the salt and pepper into the pores of the skin, the skin will dry out and the salt and pepper will began to cake up on the skin.  At this time, dip your hands into the water and moisten down the  area you are rubbing the salt and pepper into.  As long as you keep the skin moist you can continue to apply salt and cayenne pepper into the pores of the skin.  Normally, you will put a small box about 1 1/4 to 2 ozs. of cayenne pepper on the turkey.  Rub all exposed areas, between the skin,  especially at the upper breast and neck area; between the skin at the legs and breast area and coat the inside of the body cavity very heavy.  It will  take about 15 minutes to really get a good coating of the salt and pepper worked into the skin of the turkey.  Do not rush this part of the preparation.  The hot oil will push the salt and cayenne pepper flavor into the bird and seal the pores of the skin.    If your turkey pot comes with a vertical rod that is attached to a base plate that fits down inside your turkey pot, insert the rod up through the neck and body cavity.  You can wire the legs together and onto the upright rod, which will help keep the turkey submerged into the hot oil.  The turkey will usually float off the upright rod toward the end of the cooking cycle if you don't have the turkey's legs wired to the rod. Allow the turkey to deep fry in the hot oil about 4 1/2 minutes per pound.  After the turkey has deep fried the amount of time according  to the weight of the bird, you lift the turkey carefully from the hot oil and check the area at the leg and thighs to see if it is done.  The turkey thighs will be the last place to get done.   Remove the turkey from the oil and allow draining on paper towels for about five to 10 minutes.  Carve the turkey as soon as it is cool enough to handle with your carving fork and knife.  Don't waste the crunchy seasoned wings.  Most of the time the crunchy wings do not make it to the table...that is the cook's portion or a close friend watching!

Pix below of turkey with seasonings applied and ready to go into the hot oil for deep frying.

Pix of heat control (thermometer),  the trick is to keep the oil at or below 350 degrees F.  Oil temperature will drop when turkey is slowly lowered into the hot oil but will "ease" its way back up to the original temperature setting.  Note:  For safety I would normally place a 50 gallon meta barrel lid underneath the base of the cooker for added fire protection, however I now use the cooker on the cement pad of the open ended carport as an additional safety measure.  There are many annual fires caused by cookers of this type and safety has to be paramount!  A 3 or 4 feet metal rod of 3/4 inch diameter EMT with a hook on the end is a valuable tool for lowering the turkey into the hot oil.  The small Rube Snorkel/Rube Goldberg/Cloverine Salve hanger type tool that comes with most of the turkey cookers for lowering and removing the turkey into/from the hot oil looks like a clothes hanger and a safety hazard and accident waiting to happen because they allow your hands to close to the hot oil! 

Below deep fried turkey ready for carving.

 Pix of deep fried turkey 11-25-04 cut up and on the table.......believe that is a Boston butt in the background too.

Below pix of what happened to the turkey carcass after the carving.  My friend and branch kin relative Frankie Cranford of Wadesboro, NC picked the bones clean on 11-25-04. Frankie is awesome with a gun, bow, pool cue or a knife and fork too!

This is the results when you put some beautimous looking and tasting "vittles" on the counter top/work island.

Recipe from Bill aka Mickey Porter with OJT provided by Allen Lee Porter 1997.

Note:  Another pix of "carved" deep fried turkey on main recipe page front center dish on counter top/work island.