- 1 Turkey 13lb
- Cliff's seasoning
- 2 Gal Peanut oil
Let turkey warm to almost room temp (60ish) degrees
Separate skin from meat carefully (no not break skin)
Rub seasoning liberally between skin and meat. Best to do this day before cooking.
Heat oil to 400 degrees and gently/slowly lower turkey into hot oil
Cook for 3 min/lb PLUS 5 minutes (ie 13lb x 3 min = 39 min and then add 5 min for a total of 44 min.
Drain for 5 minutes before carving
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