Chef John Folse & Company Deep-Fried Turkey

In a turkey frying pot, heat oil over a propane burner outdoors. Using a candy thermometer, preheat oil to 350 F.

In a blender or food processor, combine all seasoning ingredients with Italian dressing and one half cup water. Blend 2-3 minutes to break the dried seasonings into the liquid mixture.

Using a poultry injector, season the breast by injecting 2 -3 times on each side and repeat the process on the upper thighs. Slowly submerge the turkey by using the handles included in the frying set two to three inches at a time, to keep the oil from boiling over.

Once the turkey is completely submerged, maintain a frying temperature of 335-350 F and cook three minutes per pound or until internal temperature of breast reaches 150-155 F, approximately 50 minutes.

Remove the turkey from the oil and allow to sit overnight.