Fit to be Fried
Make Orchid Paulmeier’s famous deep-fried turkey in 7 easy steps!
Thanksgiving in the Lowcountry isn’t complete without a deep-fried turkey on the table. But how does one fry a turkey without burning down the house (or the entire neighborhood)? LOCAL Life got some professional advice from celebrity chef Orchid Paulmeier of One Hot Mama’s on Hilton Head Island.
WHAT YOU’LL NEED
• A turkey (10 to 12 pounds)
• A turkey fryer
• 3 gallons of fry oil, enough to fill fryer halfway (follow your fryer instructions regarding amount of oil)
• 2 oz. Lawry’s Seasoning Salt
• 1 oz. blackened seasoning
HOW TO PREPARE:
 Defrost turkey 1-2 days prior to cooking.
 Clean and remove inside organ bag.
 Mix seasoning and seasoning salt. Gently season under the turkey skin, on the breast, legs and inside the cavity.
 Let rest for 1 hour.
 Heat oil in fryer to 375 degrees. Place turkey in fryer, breast down and legs up. Cook for 30 minutes (average of 3-3:30 minutes per pound).
 Once the internal temperature of the turkey reaches 165 degrees, remove from fryer (turkey will continue to cook once removed).
 Let rest for at least 10 minutes before carving.
Too much work? Orchid can make one for you, and even have it delivered to your house. Call One Hot Mama’s for more information at 843-682-6262.