Thanksgiving recipe: Charles Richardson's Fried Turkey

Submitted by: Charles Richardson of Macon

Fried turkey from Charles Richardson, editorial page editor for The Telegraph, is always the centerpiece of the newsroom's holiday luncheon.

Submit your favorite Thanksgiving recipe!

Ingredients:

1 turkey (thawed)

Dale's Seasoning

3 gallons peanut oil

Directions:

Put the turkey in a 30-quart frying pot and fill with water until the turkey is covered. Remove the turkey and mark the level of the water, so you'll know how much oil to use.

Inject the turkey with Dale’s seasoning the night before frying and refrigerate.

Find a nice flat surface outside to place the propane cooking unit. Do not try this indoors.

Fill the frying pot to the line marked, usually about 3 gallons of peanut oil.

Heat oil to 400 degrees (takes about 45 minutes depending on the outside temperature). 

Slowly lower the turkey into the oil (don't get shook up when it starts to bubble), and cook about 3 minutes per pound. Check the breast with a meat thermometer. When fully cooked, the breast temperature should be 165 degrees.

This story was originally published November 11, 2015 at 11:31 AM with the headline "Thanksgiving recipe: Charles Richardson's Fried Turkey."