Spicy Pepper Butter Fried Turkey
Submitted by b8p3
Deep-fried turkey injected with a spicy pepper butter that seasons the bird from the inside out. The same butter mixture doubles as a baste for an oven-roasted version.
YIELD
14 servingsPREP
10 minCOOK
60 minREADY
2 daysA deep-fried turkey is all about what’s happening on the inside. This one gets injected with a spicy butter mixture, simmered first with pepper and spice, so the seasoning lands deep in the meat instead of sitting on skin that frying would only scorch.
Frying a turkey is a serious operation, so the prep pays off. Two days ahead, measure your oil by submerging the wrapped bird in water and marking the line; that one step keeps you from a dangerous overflow when hot oil meets the turkey. Inject the butter and let the bird rest in the fridge so the flavor sets in.
The payoff is shatter-crisp skin and juicy, well-seasoned meat in a fraction of the roasting time. No fryer? The same spicy butter works as a baste for an oven bird.
Pro Tips
- Pat the turkey bone-dry before it goes near the oil. Surface water causes violent splattering.
- Lower the bird in slowly and never leave the fryer unattended; fried-turkey fires start fast.
- Let it rest before carving so the juices redistribute instead of running out onto the board.
Variations
- Dial the cayenne and pepper up or down to set your heat level.
- Add minced garlic and fresh herbs to the butter for a savory, less spicy injection.
- Use the butter on a turkey breast or whole chicken if a full bird is too much.
Ingredients
Directions
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. 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. Remove the turkey and mark the water level on the side of the pot.
Combine all ingredients, except turkey and oil, in a large saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following package instructions, fill the injector that comes with turkey fry kit with butter mixture; inject butter mixture in turkey all over. Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot, and heat oil to 350℉ (180℃). Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Cook turkey 4 minutes per pound; when done, turkey will float to the surface. Meat should register 180 degrees F on meat thermometer. Let turkey rest for at least 20 minutes before carving.
You can also use the butter mixture to baste a turkey in a 325℉ (160℃) oven every 20 minutes until an internal temperature of 180 degrees F is reached.
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