Deep-Fried Turkey 5 gal (20 L) peanut oil 1 turkey (up to 15 lbs, 7 Kg), brined and air-dried
Heat the oil in a 10-gallon (40 L) pot over a propane burner until it reaches 375F (190C). Carefully lower the turkey into the oil (this is a two-person job) and slowly raise and lower the turkey in the oil a few times until it sinks to the bottom of the pot. Adjust the flame to maintain the oil at 325F (160C) and cook for 4 minutes per pound - a 15-pound (7 Kg) turkey should cook in 1 hour. Carefully lift from the oil and drain on several layers of paper towels or brown paper bags. Allow to rest uncovered for at least 15 minutes before carving. In the United States, hams that are heavily salted and air-cured are known variously as country, Virginia, Kentucky, or Tennessee hams, and Smithfield is probably the best known brand. The procedure for cooking them is time consuming but not laborious, and the result may be the best ham you have ever tasted.
