Waring Pro TF200B - Manual (Page 18)

18
Middle Eastern Fried Turkey
4 tablespoons cumin
2 tablespoons turmeric
2 tablespoons paprika
2 teaspoons chili pepper
1 tablespoon cayenne pepper
2 tablespoons kosher salt
1 teaspoon black pepper
1 13–14 lb. turkey
2½ gallons good-quality oil
Combine spices and generously rub over the entire turkey, being sure to
cover the interior cavity in addition to putting spices between the skin
and breasts. (This can be done by sliding your hand between the skin
and the breast meat, creating a pocket for the spices. Now truss the
turkey as described in the directions.)
Once the turkey is seasoned and trussed, let it sit covered and
refrigerated for at least two hours, or as long as overnight.
Bring your turkey to room temperature, fill the fryer with your preferred
oil and heat it to 350°F.
Follow the directions for attaching the rotisserie spit, then fry for 3 to
3½ per pound. When the breast of the turkey reads 165° to 170°F, it is
done. Remove the turkey and let it rest for at least 15 minutes before
carving.
always remove meat thermometer from turkey before resuming
frying.