In 10-gallon outdoor cooker pot with a basket insert, begin heating the oil over a very hot propane flame outdoors to 390 degrees F. Do not set the burner to its highest setting, as you may need to increase the heat after you have added the turkey. It will take about 20 minutes for the oil to heat.
Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
When the oil reaches 350 degrees F, pat the turkey dry again, and sprinkle it with salt. Place the turkey in the basket and carefully and slowly lower the basket with the turkey into the oil. Immediately check the oil temperature and adjust the flame so that the temperature does not drop below 300 degrees F; maintain the temperature at 325 to 350 degrees F. As it cooks, occasionally move the bird around in the oil with tongs so that it does not scorch.
Whole turkeys take only 3 to 5 minutes per pound to fry to perfection. When it is done, the turkey will float to the surface with a perfectly crispy, browned skin. If you are unsure, you can test the meat for doneness by inserting an instant-read thermometer deep into the thigh meat or breast meat; it should register 180 degrees F.
Using the basket insert, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot. Then lay the bird on the oven rack and allow it to rest for 20 minutes before carving.
Just before carving, melt butter in a small skillet over medium-low heat. Add parsley, stir to combine, and cook until just sizzling. Carve turkey as desired, drizzle slices with butter sauce, and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV
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