Deep-Fried Turkey

Fall / Winter / Spring / Deep-Fry / Holiday / Holiday / LouAna / Main Dish / Peanut Oil /

DESCRIPTION

For the most delicious turkey ever, you’ve gotta deep fry. For bonus flavors points, go for fresh herbs in your marinade. For a handy “how to” step-by-step guide, scroll down to the bottom of this recipe.

PREP, COOK, TOTAL TIME

Prep time: 15 minutes
Cook time: 42 minutes to fry a 12-pound bird at 350°F
Total time: 1 hour average

SERVINGS

Serves: 6–8

INGREDIENTS

12- to 15-lbs. fresh or defrosted turkey

INJECTION MARINADE:
3 cloves garlic
Few sprigs of fresh sage, thyme and rosemary
1/4 cup soy sauce
1/2 cup melted butter
2 tablespoons lemon juice
1 cup turkey broth
1 tablespoon garlic powder
1 tablespoon pepper
1 teaspoon paprika
3 tablespoons Kosher salt
3 gallons LouAna® Peanut Oil

DIRECTIONS

Blend marinade ingredients in a high-powered blender. Inject marinade into turkey using an injector kit. Inject between about 1/2-ounce to 1-ounce of marinade per pound.

Pat turkey dry with paper towels. Season turkey inside and out with garlic powder, paprika, salt and pepper.

In an electric turkey fryer, heat oil to 350°F. Slowly lower the turkey into the oil and fry for 3 1/2 minutes per pound of turkey. For example, a 12-lbs. turkey would need to fry for approximately 42 minutes. A 15-lbs. turkey would need to fry for approximately 52 minutes.

Carefully remove the turkey from the fryer. Drain the turkey on a wire rack over a flattened brown paper bag. Let turkey rest 20 minutes before carving.

SAFETY FIRST

There are two options when frying a turkey. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Never lower a frozen or partially thawed turkey in hot oil because it will boil over.
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.

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