Name: Jive Turkey Deep-Fried Turkey
Yield: Makes 8 to 10 servings
Ingredients: 5 to 8 gallons peanut oil; 10 to 12 lb. turkey, thawed; 1/3 cup salt; 1/3 cup pepper; 1/3 cup garlic powder; Butcher's twine or cotton string

This method of preparing a turkey should result in a tender, juicy bird so perfectly cooked, with skin so crisp and tasty, you might never eat roasted turkey again.

Before attempting this recipe, make sure to read the instructions for safe use that accompany your deep-fryer.

Additional tips from Epicurious:

• Do not inject your turkey with marinade, as it's apt to pool under the skin and can cause popping when lowered into the oil. Jive Turkey's Westbrooks only uses dry or wet rubs. Times-Picayune food columnist Marcelle Bienvenue sometimes makes slits in the breast and stuffs in pieces of bell pepper, onion, and garlic, then rubs the skin with cayenne.
• If you are frying your turkey in a basket, be sure to turn the turkey every ten minutes with a long-handled fork to prevent sticking.
• You can substitute any oil with a high smoke point for peanut oil, like safflower or canola oil. (Some South Louisianans even use lard!) However, peanut oil remains our top pick for the delicious flavor it imparts.

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