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Deep-Fried Turkey
Reviews:
December 05, 2001

It is not cheap. We used about 5 gallons of corn oil for a 12 pound bird. I injected a bottle of strained Bernstein's Italian dressing and rubbed the bird with a mixture of 3/4 Emeril's Rustic Rub and 1/4 powdered bay leaves. Use two people and a broomstick to lower the turkey. Boy, was it good though! My favorite turkey so far. And the dressing flavor was subtler than you'd think. No soggy skin from where the turkey rests on the roasting pan, the bird was beautifully golden all over. Also, we didn't miss gravy as much as I thought we would because the meat was so moist. Not greasy at all if you have the oil very hot and pat the turkey with paper towels before and after frying.

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