Recipes

Garlic and Herb Deep Fried Turkey

Ingredients

1 10 to 12 pound fresh or frozen turkey

3 Gallons oil for frying

1/3 cup water

1/3 cup vinegar

1/3 cup vegetable oil

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried Italian-style seasoning

1 tsp poultry seasoning

1 tsp dried rosemary, crushed

1 tsp salt

1 tsp ground black pepper

Directions

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, and rosemary, salt and ground black pepper. Mix well.  Preheat oil to 400º F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around 350º F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.