Deep Fried Turkey

By á-178060

This Deep Fried Turkey recipe will shake things up at your next Thanksgiving! With an amazing seasoning and marinade recipe included, you'll be drooling waiting for the turkey to be done!

Ingredients

• SEASONING MIX:
• 2 tablespoons salt
• 2 tablespoons cayenne pepper
• 2 tablespoons pepper
• 2 tablespoons onion powder
• MARINADE:
• 3 tablespoons Worcestershire sauce
• 1/4 cup cider vinegar
• 1/4 cup molasses
• 1/2 cup honey
• 1 (12-ounce) bottle beer
• 1/4 cup chicken broth
• 1 tablespoon salt
• 1/2 cup creole seasoning
• 1/2 t cayenne
• 1 tablespoon Italian seasoning
• FRYING:
• 1 (14-pound) turkey
• 8 to 12 gallons peanut oil

Details

Servings 15
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Mix seasoning ingredients together. Next, mix marinade ingredients together.

Make sure the bird is fully thawed by placing it in the refrigerator at least 3 full days before cooking. If, on the night before, it is not thawed place the turkey in a room temperature bath until it thaws.

The night before roasting, clean the turkey by removing the neck and giblets enclosed in the bird. Use them for the gravy or discard.

Rinse the raw bird completely with cold water, using your hands to "massage" the bird as it is rinsed with water. Do this all over, and inside the bird's cavity. Make sure that everything you touch is thoroughly cleansed afterwards.

Drizzle olive oil into the cavity of the turkey, followed by generous amounts of the mixed together seasoning mix. Rub it all over the inside wall of the turkey.

The night before you cook the turkey, proceed to the outside of the bird and rub generous amounts of seasoning mix all over the bird.

On the morning of, fill the turkey numerous times with the marinade and inject the turkey using a large kitchen-use syringe. You'll want to lift the skin, and jam the needle directly into the meat of the bird. After doing each injection, gently press down on this area of the bird you injected to evenly disperse the marinade.

Fill your large pot approximately 3/4 full with peanut oil and heat to 325°F. Carefully lower the bird into the oil as directed by the fryer's manufacturer.

Allow 3 minutes per pound before checking the turkey. To do so safely, have someone raise the turkey completely above the oil, allowing you to test the thigh and breast area with a meat thermometer. The turkey is done when the thigh reaches 175°F and the breasts reach 155°F.

Place the done bird on a roasting pan which has been covered with brown paper bags. Let bird rest for 10 minutes, then carve.