- 1 x 4.5kg turkey
- 2 tablespoons Chicken Rub
- 5l Wilson’s Foods Peanut Oil
Wash bird inside and out, and allow to drain. Coat turkey with chicken rub.
Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer, or
in a very large stockpot, to 180 °C.
Lower turkey into hot oil (very carefully!), making sure it is fully submerged.
Fry turkey for 3 minutes per 500 g plus 5 minutes per bird (that comes to about 30 minutes). Remove turkey from oil and drain on paper towels.
To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry
your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.