Here's the Golden Rule With A Fried Turkey: Get the best frier you can, that's safe and allows for a high temp thermometer while cooking. If you have those two things, you can't go wrong!
Cook Time: 1 Day
Note: We created our own version of this recipe to suit our tastes and our likes last year. It was delicious. So it's definitely worth sharing.
For Safety perform a FILL TEST:
(Amended thanks to @jordanlund@lemmy.world) Make sure the power is off and always fill your fryer with water first and then lower the turkey in BEFORE you remove it from the store bought packaging to TEST if the water will fully submerge the turkey without overflow. Jordan suggests you mark your fryer to 1/2 of that water line on the outside of your fryer with a sharpie due to "boilage" of the hot oil. Clean out your fryer, make sure it's dry and fill the cooking oil up to that line. This will prevent piping hot oil spillage which causes fires and injury! You can always add more oil to make sure the turkey is fully submerged.
If you want to avoid the fill test all together, purchase an oil-less turkey fryer.
Frying Tip: Always Use Heat Protection Gloves For Placing And Removing The Turkey From The Frier! Nothing Is Worse Than Burns From Grease Splatter
Ingredients For The Marinade
Worcestershire sauce
garlic powder
onion powder
sea salt
Meat Injector
lemon juice
olive oil and water
melted butter
thyme
rubbed sage
Ingredients For The Rub
seasoning salt
garlic powder
onion powder
sea salt
smoked paprika
chili powder
and fresh ground pepper
You literally could just use salt and pepper and it will have enough flavor, but our tweak to the original recipe called for smoked paprika, instead of just regular paprika and for adding sea salt because it's is a healthier alternative to regular table salt. Yes, it's a fried bird and that's unhealthy enough, but you gotta cut corners somewhere, right?
Directions
Perform the FILL TEST before you fry your turkey!
- Once thawed, pat your turkey dry and mix the marinade.
- Inject your turkey in multiple places to get all the marinade in the meat.
- Rub the entirety of the turkey so it's fully seasoned throughout
- Use clingwrap to seal the bird and let it marinate for at least 12 hours. So prepping the night before Thanksgiving will work.
- Pre heat your turkey frier to 275 F with frying oil (peanut or canola is preferred for it's high smoke point)
- Remove the cling wrap from the turkey, add any extra seasoning if the cling wrap removed some.
- Lower the turkey (SLOWLY) into the fryer with a hanging hook and safety gloves.
- Insert the thermometer and increase the cooking temp to 325 F.
- Fry the turkey until the thermometer reaches an internal temp of 165 F.
- Once removed let it rest for 20 minutes before carving!
Link To The Original Recipe Is Here: https://ohsodelicioso.com/how-to-fry-the-best-in-the-world-turkey/
Please visit their website and give them a like, comment and share!
Who's fried a turkey before? Do you plan to this Turkey Season?
We’ve had a good experience overall! ButcherBox’s grass-fed beef is definitely their strongest category — the ribeyes and strip loins are consistently well-marbled and tender, so you’re spot on there.
The ground beef and chuck roasts are also solid if you like higher-fat cuts.
We haven’t personally tried the pork options either, but other Carnies on line have mentioned the bacon and pork shoulder are decent quality if you’re not avoiding pork.
The only thing I’d say is that sometimes the steaks can vary a bit in thickness from box to box, but flavor-wise they’ve always been reliable.
Curious what other Carnies have experienced too — everyone’s box seems a little different!