Ingredients
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1 Turkey
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3 Gallons Peanut Oil
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1 tablespoon Chili Powder
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1 tablespoon Paprika
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1,5 tablespoons Garlic Salt
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1,5 tablespoons Onion Salt
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1 tablespoon Seasoning Salt
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1 teaspoon Pepperfresh ground
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1/4 cup Melted Butter
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1/4 cup Vegetable Oil
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3 tablespoons Worcestershire Sauce
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1/4 cup Water
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1/2 Lemonfresh, squeezed
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1 teaspoon Ground Sage
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1 teaspoon Dried Thyme
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1 Injection Syringe
Directions
Steps
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1
Done
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Thaw your turkey completely, rinse and pat dry. Mix your injection marinade ingredients ¼ cup melted butter, ¼ cup vegetable oil, 3 tablespoon Worcestershire sauce, ¼ cup water, ½ large lemon fresh, squeezed, 1 teaspoon ground sage, 1 teaspoon dried thyme, 1 teaspoon garlic salt, 1 teaspoon onion salt together and fill syringe. As you push the marinade into the turkey, poke one hole and move the needle into different positions. Make as few holes as possible while getting the marinade into as much of the chicken as feasible. |
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2
Done
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Mix the rub spices 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon garlic salt, 1 tablespoon onion salt, 1 tablespoon seasoning salt, 1 teaspoon fresh ground pepper together in a small bowl. Rub all over the bird, including the cavity and under the skin. |
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3
Done
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Wrap the turkey in cling wrap and place it in the refrigerator for 1 hour to 24 hours. The more time you have, the better! |
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4
Done
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When ready to fry fill pot with water to first fill line, cover turkey in airtight bag and submerse into water to ensure the water will not over flow when placed in the hot oil. Mark water line. You want the turkey completely submerged in oil. |
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5
Done
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Add peanut oil to the specified line in a dry pot. Preheat the oil to 275 degrees Fahrenheit. Remove the plastic wrap and massage the surface dry once more. When the oil reaches the desired temperature, place the turkey in the bucket and lower it using the hanger/hook. Protect your hands and arms from oil spray by wearing gloves. |
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6
Done
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Close the cover after inserting the thermometer probe. Preheat the oil to 325 degrees. Cook until the internal temperature of the turkey reaches 165 degrees Fahrenheit. Remove the meat from the oil and let aside for 20-30 minutes before carving. |
