With the holidays upon us, no meal is complete in the South if you don’t at least have a small deep fried turkey to go with all of the traditional fixins! Here is a great Paula Dean recipe which has never disappointed even the most sophisticated southern palette.

Make sure to wash the bird inside and out and give it enough time to dry. Create your own seasoning to rub all over the turkey, and allow it to sit on the bird until it reaches room temperature. Meanwhile, in the turkey fryer, heat peanut oil to 350 degrees F. Very carefully, lower the turkey into the hot oil until it is submerged in the oil. Fry the turkey for 3 minutes per pound, and add an additional 5 minutes per bird. This will ensure a nice golden crisp all over the bird, and lock in the flavor of the turkey. The continued debate is what kind of wine to serve it with. We personally are big fans of pairing it with a big, bold Zinfandel or California Cabernet to compliment the flavors. Hope your family and friends enjoy the holiday season.