Fried Turkey
Perfectly moist turkey injected with a savory marinade and deep fried in an electric fryer to golden brown perfection.
Ingredients
- 1 turkey up to 22 lbs.
Injectable Marinade
- 4 tbsp salted butter melted
- 1/2 c chicken stock
- 1 tsp Better than Bouillon chicken base
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp paprika
Instructions
- Completely thaw turkey.
- Rinse and soak turkey in cold water for 30 minutes to remove any ice crystals.
- Dry turkey off with paper towels. Set aside.
- To a small pot over medium heat add butter, chicken stock, chicken base, salt, garlic powder, onion powder and paprika. Bring to a low boil and whisk until everything comes together and the salt dissolves.
- Remove marinade from the heat and allow to cool for 30 minutes.
- Inject marinade 1 tablespoon at a time into the turkey. Focus on the breast. Create 10 injection sites in each breast. Inject remaining marinade into the legs.
- Massage the marinade into the turkey.
- Add a high smoke point oil like canola or peanut oil to the turkey fryer just below the max fill line.
- Set electric fryer to 375 degrees. It will take about 45 minutes to preheat.
- Dry turkey off with paper towels, place in the basket and SLOWLY lower into the oil with the hooks provided.
- Once fully submerged, close the lid and lower temperature to 325 degrees.
- Set a time for 3 1/2 minutes per pound of turkey.
- Remove basket from oil using hooks provided. Hang on the ledge and take the temperature 2 inches into the thickest part of the breast. If the internal temperature hasn't reached 160 degrees, put back in the oil for 5 minute increments and take the temperature until you reach 160 degrees.
- Allow the turkey to rest for 10 minutes before carving.
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