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Texas Deep Fried Turkey

Equipment 1 turkey cooker with a propane burner (also called a catfish cooker or crawfish boiler) 1 36- to 40-quart stockpot and basket 1 large turkey injector with needle 1 deep-fryer thermometer or candy thermometer elbow-length oven mitts Cinnamon-Chile Rub 1/2 cup cinnamon 1/2 cup pasilla or other red chile powder 1/2 cup brown sugar 1/2 cup kosher salt Combine all ingredients and mix well. Turkey 4 to 6 gallons peanut oil (depending on size of stockpot and turkey) 3 1/2 cups chicken stock (two 14.5-ounce cans) 1/2 cup Tabasco sauce 1 turkey, 12 to 15 pounds (insides removed) 2 cups cinnamon-chile rub (recipe above) Place the peanut oil in the stockpot on the turkey cooker and preheat to 350 degrees. Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub. When the oil reaches 350 degrees, place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3 1/2 minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well. Place it on your favorite platter and carve away.