Deep-Fried Turkey = Excellent and Easy!

How to do it:

• Buy large, deep stock pot, put it in the driveway or the yard, and fill it with peanut oi
• Hook up a candy thermometer to the side of the pot and and heat oil to 325-350°F.
• Get a 12-15 pound bird (preferably a fresh, organic turkey), and stuff chopped thyme and rosemary under the skin.
• Fry for 45 minutes or until a meat thermometer reads 180°F.

The finished turkey is wonderfully juicy. I recommend cooking the stuffing separately, but if you’re insistent on stuffing the bird, be absolutely sure it’s cooked through before serving.

Serve with fresh cranberry compote and spaghetti squash with honey.