* juice of 1 lime
Turkey Prep: Use a fresh turkey or defrost a frozen turkey completely
in the refrigerator. Remove turkey from wrapping; then remove neck and
giblets. Discard or save for gravy.
Puree marinade ingredients thoroughly in a blender or food processor.
Then strain marinade and pour into injector. Gently inject marinade in
to meat. Press gently on the plunger as not to tear the meat. Place in
Frying Turkey: Setup frying equipment away from your home, garage or w
ooden decks. To determine how much oil is needed, place the turkey int
o fryer. Fill the fryer with water until it completely covers the turk
ey. Remove turkey from fryer and mark the water line on the outside of
the fryer. This will be the fill line for your oil. Note: there shoul
d be 3 to 5 inches from the line to the top of the fryer to ensure tha
t the oil doesn’t boil over.
Fill the fryer with oil, using the fill line as a guide. Heat the oil
Once the oil has reached the desired temperature, pat the turkey dry a
nd place in basket. Then turn off the burner, remove the lid and slowl
y lower the turkey into the fryer. Replace the lid and turn the burner
Cook your turkey about 4 minutes per pound or until the internal tempe
rature reaches 165 to 175°F.
Turn off burner and slowly remove the turkey. Allow all oil to drain o
ff. Let the bird rest for 20 to 30 minutes prior to carving. Enjoy.