Deep-Fried Turkey

Leite's Culinaria


12 pounds turkey (preferably fresh; if previously frozen, it must be completely thawed)
sea salt
ground black pepper
1 stick unsalted butter (softened, optional)
2 tablespoons ground cayenne pepper (optional)
2 1/2 gallons peanut oil (the amount of oil depends on the size of your fryer; better to err on the side of buying too much since you can always return any unused, unopened containers)
1 sprig fresh herbs (sage, thyme, or bay for garnish, optional)
dried fig (for garnish, optional)
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