Nashville Hot Turkey

For the peanut butter dressing, use bacon with black pepper or any other bacon. If you're a true spice lover, try this ode to the rousing fried chicken in town.
Pour the oil into a deep propane turkey fryer 10 to 12 inches from the top; preheat to 350 degrees over medium-low heat according to the manufacturer's instructions (about 45 minutes).Meanwhile, remove the turkey giblets and neck; dry the turkey. Season with salt and pepper. Sprinkle 1 tablespoon of the salt mixture inside the cavity; rub into the cavity. Sprinkle the outside of the turkey with the remaining salt mixture; rub into the skin. Let the turkey sit at room temperature for 30 minutes.Using long-handled tongs, carefully dip the bacon, 1 slice at a time, into the hot oil. Saute for 1-2 minutes or until the bacon is brown and crisp. Place the bacon on a baking sheet lined with a paper towel; reserve the bacon for another use.Place the turkey on a roasting rack. Carefully lower the turkey into the hot oil using the stick attachment. Roast for 35-45 minutes or until a meat thermometer inserted in the thickest part of the turkey thigh reads 165 ° (approximately 3 minutes per pound plus an additional 5 minutes). Keep the oil temperature between 325 ° and 345 °. Remove the turkey from the oil; drain and let stand for 30 minutes before cutting. Leave 1 cup of oil to fry in the deep fryer.Combine the ground red pepper, brown sugar, paprika, and garlic powder in a medium saucepan. Gently whisk in the remaining 1 cup frying oil and cook over low heat, stirring constantly, for 5 minutes. Brush the turkey with the mixture and serve immediately.Note: We tested with LouAna peanut butter.