4 - 5 minutes per lb.
6 - 8 servings
1 (12 to 14 lb.) turkey
5 gal. peanut oil
2 large onions, chopped
3 cloves garlic
12 oz. Shiner Blonde Beer
2 Tbsp. honey
2 Tbsp. chiptole powder
1 bunch cilantro
* 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 into meat. Press gently on the plunger as not to tear the meat. Place in refrigerator overnight.
Frying Turkey: Setup frying equipment away from your home, garage or wooden decks. To determine how much oil is needed, place the turkey into fryer. Fill the fryer with water until it completely covers the turkey. 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 should be 3 to 5 inches from the line to the top of the fryer to ensure that the oil doesn’t boil over.
Fill the fryer with oil, using the fill line as a guide. Heat the oil to 375°F.
Once the oil has reached the desired temperature, pat the turkey dry and place in basket. Then turn off the burner, remove the lid and slowly lower the turkey into the fryer. Replace the lid and turn the burner back on.
Cook your turkey about 4 minutes per pound or until the internal temperature reaches 165 to 175°F.
Turn off burner and slowly remove the turkey. Allow all oil to drain off. Let the bird rest for 20 to 30 minutes prior to carving. Enjoy.
No Nutritional Information Available