Being from the South, there is always a little bit of my heart, err stomach, that loves something deep fried.
This year Mr Crunchy and I thought we would do a trial run and try a deep fried turkey recipe. We have never done it before, but I have watched enough Spike TV to know that unless you have the Fire Department on speed dial that you never fry a frozen bird. (even if you are frying WAAYY out back)
With Thanksgiving coming up, what could be better than a deliciously succulent deep fried turkey recipe. Frying your turkey isn’t the healthiest option, but it is the most amazing turkey that I have ever had! The skin is perfectly cripsy, and the meat lick it off your chin juicy!
If you are looking for a deep fried turkey recipe, you have to try this garlic and herb deep fried turkey recipe from “Dagum That’s Good, Too!” by John McLemore! This recipe is the best turkey I have ever had! Here’s what you have to do to make your bird hit of Thanksgiving this year!
1 fresh or frozen turkey (1o to 14 pounds) Remember frozen turkey plus fryer equals your house becomes a flambe!
2 gallons cooking oil, preferably peanut oil
1 (16 oz) bottle Butterball Garlic and Herb Turkey Marinade or your favorite brand
Butterball Garlic and Herb Turkey Seasoning or your favorite brand.
Pat turkey completely dry on outside and inside of cavity with paper towels.
Using a marinade injection syringe, inject 1/2 cup marinade in each breast.
Inject 1/4 cup marinade into each leg and thigh.
Sprinkle turkey generously w/ turkey seasoning, completely coating inside and out.
Place turkey, breast side up in fryer basket. Slowly lower basket into hot oil. Fry turkey 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert the meat themometer. When it reads 165 degrees, the bird is done.
Allow the turkey to rest and drain in the fryer basket for 10 minutes before carving.
For more amazing recipes like this one, make sure to check out “Dagum That’s Good Too” by John McLemore