Garlic and Herb Deep-Fried Turkey
Garlic and Herb Deep-Fried Turkey
Serves 6 to 12
One of the signature dishes in my first cookbook was the Cajun Deep-Fried Turkey and Buffalo Sauce. That Cajun turkey remains one of my favorite recipes, but this garlic and herb version runs a close second. Frying a turkey in hot oil calls for a cool head and a fair measure of caution. You want to start with a turkey that’s fully thawed and dry; oil and water do not mix! Without doubt, the best and safest way to fry a turkey is with Masterbuilt’s Butterball® Indoor Electric Turkey Fryer. With no propane and no flame, you can have peace of mind and a dadgum good fried turkey! In fact, our deep-fried turkeys are so dadgum good, the McLemores serve up at least two of them every holiday.
You’ll Need:
- 1 fresh or frozen whole turkey (10 to 14 pounds)
- 2 gallons cooking oil,
- preferably peanut oil
- 1 (16-ounce) bottle Butterball Garlic and Herb Turkey Marinade or your favorite brand
Instructions:
1. Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill deep fryer halfway with oil and heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
2. Pat turkey completely dry on outside and inside of cavity with paper towels. Using a marinade injection syringe, inject ½ cup (4 ounces) marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with turkey seasoning, completely coating the outside of the turkey and inside of the cavity.
3. Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.
4. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
