Southern Style Deep Fried Turkey

The classic 'fried turkey' uses seveal gallons of peanut oil
that takes quite some time to heat up before you can fry the turkey.
If the temperature is off just 5-10 degrees you either have
oily tasting turkey or problems on your hands.
This basic recipe uses only a small amount of oil
and will deliver a fried turkey taste without the mess!

Ingredients:
Whole turkey - check owners manual for maximum size
1/2 cup of Vegetable or Peanut oil
Herb seasoning or dry rub
(NOTE: Lower sugar content is recommended to prevent burning)

Directions:
Prepare turkey for cooking by bemoving the giblets, neck, etc.
Remove any plastic or metal ties used to hold legs or cavity in place.
Pat dry and apply dry rub on outside of turkey
Lightly spray or brush oil on outside of turkey
Place turkey, legs down in the cooking basket.
NOTE: to help prevent sticking, oil the wire
in the cooking basket before placing turkey in it.
Insert meat thermometer in the breast so that the tip does not
touch bone and the dial is easily read when the basket is in the cooker.
Light the burner according to instructions in manual - no pre-heating required
Plan to cook the turkey for approximately 10 minutes per pound,
monitor the temperature closely as the last "planned" 20 minutes begin.
When the thermometer registers about 3 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the turkey in it.
Place the basket in a shallow pan
and allow to rest for about 15 minutes
while the turkey continues to cook from internal heat.
Remove the turkey from the cooking basket.

After the turkey rests for about 20 - 30 minutes
it will be ready to carve.