1/2 c ground cinnamon
1/2 c red chili powder
1/2 c light brown sugar
2 tbsp kosher salt
3-1/2 c TURKEY STOCK or low-sodium chicken broth
1/2 c hot pepper sauce
1 (10 to 12 lb) WHOLE TURKEY, fresh or thawed, if frozen
As needed peanut oil
In a medium bowl combine cinnamon, red chili powder, brown sugar and salt. Blend well, until all ingredients are dissolved. Cover and reserve for step 5.
In another bowl combine poultry stock and hot pepper sauce. Mix well.
Remove giblets and neck from the turkey. If present, remove and discard plastic leg holder and pop-up timer from the turkey. Cut off the wing tips and tail.
Dry turkey well 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.
Inject 1/2 cup stock/pepper sauce marinade into each side of breast. Inject 1/4 cup stock/pepper sauce marinade into each leg and thigh. Thoroughly coat outside of turkey with cinnamon rub.
Place the 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.)
Preheat oil to 400 degrees F. Depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering 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.)
Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
Fry turkey 3-1/2 minutes per pound.
Remove turkey from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 165 degrees F. Carefully remove the turkey from the hot oil and drain on paper towels. Let rest 15 minutes.
NOTES: Use only oils with high smoke points, such as peanut, canola or safflower oil.