Deep Fried Turkey Recipe

• 1/2 cup packed dark brown sugar
• 6 tablespoons dry mustard, such as Colmans
• 6 tablespoons kosher salt
• 2 teaspoons file powder
• 2 teaspoons hot paprika
• 1/2 teaspoon freshly ground black pepper
• 1 (15- to 18-pound) fresh turkey
• Peanut oil for frying (about 4 gallons, see intro)

1. Combine the rub ingredients in a mixing bowl and set aside.
2. Remove the bag of giblets and the neck from inside the turkey.
3. Reserve in the refrigerator until ready to prepare the gravy.
4. Rinse the turkey inside and out and pat it dry with paper towels.
5. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying).
6. Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast.
7. This will allow the oil to drain away and the thigh meat to cook completely.
8. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity.
9. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight.
10. Heat the oil in a turkey fryer until it registers 350 degrees F. (This takes about 40 minutes.)
11. Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes.
12. Remove it from the bag and lightly blot it with paper towels to remove excess moisture.
13. Place the turkey on the frying rack, drumsticks pointing upward as though its doing a headstand.
14. Use the grab hook to lower the turkey into the heated oil; this takes at least 90 seconds.
15. The oil will boil furiously; this is normal.
16. Wear heatproof gloves and safety goggles, and .
17. Once the turkey is completely submerged, remove the hook.
18. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155 degrees F.
19. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away.
20. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain.
21. Let the turkey rest for at least 15 minutes.
22. Remove it from the rack and carve.

brown sugar, dry mustard, kosher salt, file powder, paprika, freshly ground black pepper, fresh turkey, peanut oil

Taken from www.chowhound.com/recipes/fried-turkey-with-southern-rub-10729 (may not work)