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Ingredients
- 1 turkey
- Salt
- Grnd cayenne pepper
- Peanut oil, sufficient to cover the turkey
- Lg. pot big sufficient to accommodate turkey & oil
Directions
- Turkey should be clean and dry, inside and out. Using shaker, cover carcass inside and out with salt. Shake on pepper in same manner. Peanut oil should be in a large pot and heated to 325-350 degrees. Pot should be large sufficient for turkey to fit and oil must cover bird completely.
- Be careful which the pot is large sufficient which the oil doesn't overflow. Put bird in the pot slowly being careful not to splash warm oil. Fry about 4 min to the lb.. Small birds cook more quickly, large birds take longer. Test for doneness at the thigh joint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 300 | |
| Calories from Fat 51 | 17% |
| Total Fat 5.69g | 7% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 478mg | 20% |
| Potassium 701mg | 20% |
| Total Carbs 6.99g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.94g | 1% |
| Protein 51.84g | 83% |
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