Carl’s Deep-Fried Turkey

Name: Carl’s Deep-Fried Turkey
Yield: serves 8 to 10
Ingredients: One 12- to 14-pound fresh turkey (preferably not previously frozen); Sea salt and freshly ground black pepper; 8 tablespoons (1 stick) unsalted butter, softened; 2 tablespoons ground cayenne pepper; 2 1/2 to 3 gallons peanut oil, for frying

December 14, 2011

Every Thanksgiving, my friend Carl, who is also a pastor, makes his deep-fried turkey for some of the women in his church. Using a turkey fryer frees up the oven to make lots of sides, stuffing, and pies. Carl seasons his turkey with plenty of cayenne pepper, so much that it made me nervous the first time I saw him make it. But I shouldn’t have worried—it came out perfectly browned and crisp, with just a hint of heat. Be sure to follow the manufacturer’s instructions for your fryer and get a turkey that will fit easily in the fryer, no more than fourteen pounds. It is safest to cook this outside.

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