Deep-Fried Texas-Style Turkey

Equipment Needed:
1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler)
1 (36 to 40-quart) stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
Elbow-length oven mitts

Cinnamon-Chile Rub:
1/2 cup cinnamon
1/2 cup pasilla or other red chile powder
1/2 cup brown sugar
1/2 cup kosher salt
Combine all ingredients and mix well. Turkey:
4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 (8 to 12-pound) turkey (giblet package inside removed)
2 cups cinnamon-chile rub (recipe above)


Place the peanut oil in the stockpot on the turkey cooker and preheat to 350°F (175°C).
Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub.
When the oil reaches 350°F (175°C), place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3 1/2 minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well. Fryer Caution Safety Tips:

Remember you are dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.
Never leave the hot oil unattended and don't allow children or pets near the cooking area.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.
(Source for Safety Tips: The National Turkey Federation (202) 898-0100.)

Helpful Hints:

To determine how much oil you need, put the uncooked turkey in the stockpot and cover with water. measure the water and use the same amount of oil.
Large containers of peanut oil are available at membership warehouse stores, supermarkets, discount department stores.
Turkey cookers with pots and propane burners can be bought at large supermarkets, sporting goods stores, restaurant suppliers, building-supply stores, and hardware stores.
Injectors are available at specialty cookware stores, department stores, and some of the outlets mentioned above.
If you don't have a cooker and stockpot and don't want to buy them, they can be rented at party supply stores.
The injector is easier to fill if you remove the needle.
The oil may be strained to remove food particles and reused. It may also be disposed of with regular garbage.