Hot Pepper Sauced Deep Fried Turkey

Remove the giblets and neck, thoroughly pat dry with paper towels. Take care to dry both inside cavities.

To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and tail as they may get caught in the fryer basket.

In a medium bowl, mix hot sauce, dressing and Worcestershire together.  Strain the marinade, if required.  

Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs, legs and wings. 

Rub the injected areas to spread the marinade throughout the turkeys.  Thoroughly coat the inside and outside of the turkeys with Creole seasoning.   

From this point, work with one turkey at a time and place the other turkey in the refrigerator.  Place one turkey in the fryer basket or on a rack, neck down.  

Meanwhile, place an OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)  

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).   When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)  

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.  

Fry about 3-4 minutes per pound, or about 30-48 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.   When cooked to 165 degrees F, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)  

Remove turkey from the rack and place on a serving platter.  

Repeat the frying procedure for the reserved turkey. 

Allow turkeys to rest for 20 minutes before carving.   NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil.