Ingredients

This recipe was a finalist in the 1999 North Carolina Turkey Federation's Cooking Contest.

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaf
1 tablespoon ground cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 whole turkey (10-12 pounds)
4-5 gallons peanut oil

Directions

Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar. Place turkey in large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cover pan and place in refrigerator overnight. Deep-fry the next day in peanut oil, at 300 degrees. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. When cooked to 170 degrees in the breast or 180 degrees in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. For safety, allow the oil to cool completely before storing or disposing.

Nutritional analysis is based on a 5.9 ounce serving: 383 calories; 45 grams protein, 21 grams fat, 1 gram carbohydrate, 1,116 mg sodium, 129 mg cholesterol.