Spicy Pepper Butter Fried Turkey
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
62
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions
2
Measure the amount of oil needed by placing the wrapped turkey in the pot and filling the pot with water to cover the turkey by 1 inch
3
Remove the turkey and mark the water level on the side of the pot
4
Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil
5
Reduce heat and simmer 10 minutes
6
Cool
7
Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over
8
Refrigerate turkey for at least 4 hours and up to 24 hours before frying
9
Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350 degrees F
10
Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil
11
Cook turkey 4 minutes per pound; when done, turkey will float to the surface
12
Meat should register 180 degrees F on meat thermometer
13
Let turkey rest for at least 20 minutes before carving
14
You can also use the butter mixture to baste a turkey in a 325 degrees F oven every 20 minutes until an internal temperature of 180 degrees F is reached