Southern Holiday Life 2020 | Page 25

tempers the basket and helps prevent the skin from sticking to the turkey .)
6 . Remove the basket from the oil , place the seasoned turkey inside , then lower carefully and slowly back into the oil . Turn the burner back on .
7 . It ’ s math time again ! Cook the turkey about 4 to 5-minutes per pound . For example , a 15-20 pound turkey will need to cook for approximately 60 to 80 minutes . Dark meat must be cooked to an internal temperature of 175 ° F to 180 ° F and white meat should be at an internal temperature of 165 ° F to 170 ° F .
8 . When the turkey is done , turn the burner off and slowly lift it from the pot and place it on a rack in a pan or on paper towels to drain .
9 . Let turkey stand undisturbed for 20 minutes before moving it to a carving board .
If you are fortunate enough to have turkey leftovers , place them in the refrigerator within 2 hours of removing the turkey from the oven , even if it is warm . Placing the turkey and all leftovers into the refrigerator will prevent possible food poisoning .

Compound Butter

( recipe courtesy of www . honeysucklewhite . com )
1 stick unsalted butter , softened and cut into 6 pieces 2 chipotle peppers in adobo sauce , chopped 1 sprig fresh rosemary leaves , chopped 1 tablespoon coarse kosher salt 1 teaspoon ground black pepper 1 / 4 teaspoon dried oregano 1 orange , zest and juice divided Zest of 1 lime 2 cloves garlic , minced
Mix all these ingredients together until it has a paste like consistency .