Serves: Yields 10 to 12 servings
- One 13 to 14 lb. turkey
- 2½ gallons good-quality oil
- 2 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons Kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
Procedures:Combine spices and generously rub over the entire turkey, being sure to cover the interior cavity in addition to putting spices between the skin and breasts. This can be done by sliding your hand between the skin and the breast meat, creating a pocket for the spices. Now truss the turkey according to the rotisserie directions for your Waring Pro Deep Fryer.
Once the turkey is seasoned and trussed, let it sit covered and refrigerated for at least two hours, or as long as overnight.
After refrigeration, bring your turkey to room temperature. Fill the fryer with your preferred oil, then heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to 3½ minutes per pound. When the breast of the turkey reads 155° to 160°, it is ready to be removed. Remove the turkey and let it rest for at least 15 minutes before carving.
Always remove meat thermometer from turkey before resuming frying.