How To Deep Fry a Turkey. A faster way to make Thanksgiving Turkey. Herb butter turkey injection recipe adds flavor throughout with a tasty dry rub. A Christmas Turkey that's Crispy outside, juicy inside. Deep Fried Turkey
Add the ground dry ingredients of the marinade injection into a pan with butter and oil. Melt them together and allow to cool slightly before injecting into the turkey. *
Fill your turkey fryer pot with oil up to the fill line (see water dispersion method above) and heat the oil to 160°C/325°F. Carefully and slowly, lower the turkey into the oil, feet pointing up. Do not drop the turkey quickly, otherwise the oil will overflow dangerously.
Set a timer. It takes 3-½ minutes per pound (500 grams) to cook the turkey. For a 12 pound turkey, this will take 42 minutes. Check to see that the turkey is golden brown in color, remove and check that the internal temperature is 165°F-170°F (75°C) in the breast. If the oil begins to smoke, or is higher than 325°F, lower the temperature
Cover the turkey with aluminum foil and allow to rest for about 20 minutes, which ensures the turkey will be juicy. The turkey keeps cooking and I find the skin goes even darker when resting. Place on a cutting board and carve.
*If not using ground spices when making the Injection Marinade, you can use a pestle and mortar to pound the spices and herbs into a powder. The goal is to pound the spices small enough that they don't get stuck in the marinade injector holes. Using a tea strainer (sieve), sift the pounded spices into the butter mixture (allowing only ground spice powder into the butter). Melt them together and allow to cool before injecting into the turkey.