Spice-Rubbed Fried Turkey
It’s a tradition for the Beall family, proprietors of Blackberry Farm, to cook two Thanksgiving turkeys. Mom roasts one in the oven and Dad fries another as an “appetizer.” The fried turkey cooks quickly—about 3 1/2 minutes per pound—making it a fun way to nibble on turkey while waiting for the meal to be served. Be sure the turkey is completely dry inside and out before placing it in the fryer.
- 1 turkey, 12 to 14 lb. (6 to 7 kg), neck and giblets removed,
turkey rinsed and thoroughly dried inside and out
- 2 Tbs. barbecue sauce, at room temperature
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 1 Tbs. ground coriander
- 1 Tbs. lemon pepper
- 1 tsp. freshly ground black pepper
- 1 to 2 gallons (4 to 8 l) canola or peanut oil
Truss the turkey legs and wings. In a bowl, stir together the barbecue sauce, chili powder, cumin, coriander, lemon pepper and black pepper until smooth. Rub onto the outside of the turkey. Wrap with plastic wrap and refrigerate for 12 hours.
Pour the oil into a turkey fryer to reach the fill line. Set to 375°F (190°C). Pat the turkey with paper towels to remove any moisture. Skewer onto the rotisserie spit and place in the frying basket. Lower the basket into the hot oil, ensuring the spit clicks into place. Turn on the rotisserie and fry until the internal temperature of the breast registers 165°F (74°C) and the thigh, 175°F (80°C), 40 to 45 minutes.
Turn off the fryer and, using a spatula or tongs to support the turkey, lift the basket out of the oil. Place on a wire rack set over a baking sheet. Let the turkey rest for 10 to 15 minutes, then remove it from the spit and carve.
Recipe by Sam Beall, Proprietor, Blackberry Farm