This recipe will serve about twenty people so it is great for a big Thanksgiving lunch or for leftovers after the event.
Things You’ll Need: 1 turkey 35 dried bay leaves 7 teaspoons dried thyme 1 1/2 teaspoons whole black peppercorns 6 tablespoons seasoning 8 teaspoons garlic powder 4 gallons peanut oil Skewer wooden Steel wire Step 1
Get the turkey and clean it completely by washing it with hot water first for two minutes and then with cold water for three and then dry the turkey completely.
Then cut the thyme and the bay leaves finely and add it to the seasoning and then add the garlic powder in stir in a bowl for a minute or two.
At this point divide the mix into three parts and spread one part inside, a part on the inside of the skin and the rest on the outside of the turkey. Cover and marinate for twenty four hours in the fridge.
The next day pull out the turkey and let it stay at room temperature for about an hour, and at this point using a skewer thread the neck flap firmly to the bottom of the turkey and fold the wings tightly.
Then with the steel wire truss legs and tail together and heat in the peanut oil at 360 degrees Fahrenheit for about forty five to sixty minutes. And to finish transfer the turkey on a baking pan and let it drain for twenty minutes before serving.
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