Deep-Fried Texas-Style Turkey
1 turkey cooker with a propane burner (also called a catfish cooker
or crawfish boiler)
1 (36 to 40-quart) stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
Elbow-length oven mitts
1/2 cup cinnamon
1/2 cup pasilla or other red chile powder
1/2 cup brown sugar
1/2 cup kosher salt
Combine all ingredients and mix well.
4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 (8 to 12-pound) turkey (giblet package inside removed)
2 cups cinnamon-chile rub (recipe above)
Place the peanut oil in the stockpot on the turkey cooker and
preheat to 350*F (160*C).
Meanwhile, in a bowl combine the chicken stock and Tabasco. Place
the turkey in a shallow pan or bowl. Fill the syringe with stock
mixture, inject all parts of the turkey (legs, breast, thighs), and
then thoroughly coat the outside of the turkey with the
When the oil reaches 350*F (160*C), place the turkey in the basket
and, wearing oven mitts, carefully lower it into the stockpot. Cook
for 3 1/2 minutes per pound (for example, a 12-pound turkey will be
done in 42 minutes). Remove the turkey from the oil and drain well.
Fryer Caution Safety Tips:
Remember you are dealing with gallons of dangerously hot oil, so
make sure there are no kids or pets running around. And you want to
wear some old shoes that you can slip out of easily and long pants
just in case you do spill some oil on you.
Place fryer on level dirt or grassy area. Never fry a turkey
indoors, in a garage or in any other structure attached to a
building. Avoid frying on wood decks, which could catch fire, and
concrete, which can be stained by the oil.
Never leave the hot oil unattended and don't allow children or pets
near the cooking area.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have
come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the
refrigerator within two hours of cooking.
To determine how much oil you need, put the uncooked turkey in the
stockpot and cover with water. measure the water and use the same
amount of oil.
Large containers of peanut oil are available at membership warehouse
stores, supermarkets, discount department stores.
Turkey cookers with pots and propane burners can be bought at large
supermarkets, sporting goods stores, restaurant suppliers,
building-supply stores, and hardware stores.
Injectors are available at specialty cookware stores, department
stores, and some of the outlets mentioned above.
If you don't have a cooker and stockpot and don't want to buy them,
they can be rented at party supply stores.
The injector is easier to fill if you remove the needle.
The oil may be strained to remove food particles and reused. It may
also be disposed of with regular garbage.