Ingredients
The following ingredients have 4 Servings
- 1 (10 to 14-lb) fresh or frozen whole turkey
- 2 gallons cooking oil (we used vegetable but peanut is preferred)
- 1 (16-oz) bottle Butterball Garlic and Herb Turkey Marinade
- herb dry rub seasoning for meat
Instruction
- If using frozen turkey, you must completely thaw it. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. (You can also let it thaw outside of the fridge for at least 24 hours.) Fill deep fryer with oil, somewhere between the min and max line. If you have a turkey closer to 10 lbs you can fill closer to the min level. If your turkey is closer to 14 lbs, fill to max level. Heat oil to 350°F.
- Remove giblets and neck from turkey. 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.
- Pat turkey completely dry (both inside and out) 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. Rub the turkey generously with garlic and herb seasoning, completely coating the outside of the turkey and inside of the cavity.
- 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.
- Allow the turkey to rest and drain in the fryer basket for 10-30 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
