Deep Fried Turkey with Injection
Beautifully browned crispy skin wirh moist, flavorful meat. Say goodbye to boring turkey with this delicious recipe. You'll never make turkey another way.
Equipment
- Blender or food processor
- Food syringe
- Large deep fryer
Ingredients
For the Injection Liquid
- .7 ounce Italian dressing mix (1 package)
- ¼ cup white vinegar
- ½ cup water
- ½ cup mild oil such as vegetable
- 2 tablespoons Worcestershire sauce
- ½ cup salt
- 2 tablespoons black pepper
- ½ tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
For the Turkey
- 1 10-14 pound turkey fully defrosted and patted dry, timer and giblets removed
- 3-5 gallons peanut oil check deep fryer manual to see how much is needed
Instructions
- Prep the fryer. Following the manufacturer's instructions, heat the oil in your deep fryer to 375°. This will usually take at least 45 minutes. Be sure to do this in a safe place.
- Make the injection. Mix all the injection ingredients in a blender or food processor until smooth. Blend for at least 2 minutes, until completely liquified.
- Inject the turkey. Using a large syringe designed for food, inject the turkey on each side of the breast, and upper thighs. Inject other meaty parts of the bird for a total of around 10 injections.
- Fry. Following manufacters instructions, carefully lower the turkey into the deep fryer. The temperature will drop to around 350° but should not go much lower. Cook for 3-4 minutes per pound, until the breast measures 170° and the thigh 180°
- Rest and carve. Remove the turkey and allow it to drain over the fryer for a minute or so. Let rest on a cutting board for twenty minutes before carving.
Notes
We prefer an electric turkey fryer: it uses less oil and is easier to clean. However, an old-fashioned propane fryer will yield delicious results and comes up to temperature a bit faster.
For a spicier bird, double the cayenne and add a tablespoon of hot sauce.