Injected with the perfect blend of flavor and heat, this deep-fried turkey totally changes the game. Thanksgiving or not, it comes out of the deep fryer gloriously crisp on the outside, and full of juicy, Frank’s® RedHot flavor on the inside.
REMOVE the neck, giblets, etc. from turkey cavity. Pat turkey dry with paper towels. Place in large pan.
FILL fryer pot with oil, being careful not to overfill. Heat to 350°F. (Check turkey fryer manufacturer’s manual for safe operating instructions.) See Tip below for adding oil to pot!
ATTACH needle to Injector by turning clockwise until snug. DO NOT OVER TIGHTEN NEEDLE. Inject marinade at points 1 to 2 inches apart in the turkey, using the entire jar of marinade. (If you’re frying a smaller turkey, pour marinade into separate container and draw into injector, to avoid cross contamination of remaining marinade in jar.) Pat Turkey dry again.
PLACE turkey onto fryer stand or into basket. Turn off burner flame and slowly lower turkey into oil. Immediately re-light burner, adjusting flame as needed to return oil to temperature. Fry turkey about 3 1/2 minutes per pound (about 35 to 42 minutes for a 10- to 12-pound turkey). Turkey is done when internal temperature reaches 165°F in the breast and 175°F in the thigh. (Do not let the thermometer touch the bone.)
REMOVE turkey from fryer and hang from hook to drain. Transfer to paper towel-lined platter. Let stand 15 minutes before carving.
Test Kitchen Tips:
•Not sure how much oil to add to your fryer pot? Take your fresh bird (before injecting!) out to the empty fryer. Place turkey (along with the stand or basket, depending on your fryer equipment) inside the pot and then add just enough water to completely cover the turkey. Remove the turkey. Mark a line on the outside of the fryer pot to indicate the water level after removing the bird. Discard the water in the pot; wash and dry completely. Add oil to the pot, filling only to your marked line when you’re ready to fry.
•Turkey must be completely thawed and dried before cooking in hot oil. Store turkey in refrigerator overnight, uncovered, on a sheet pan to ensure it is thoroughly dry.
•Set up fryer outside, away from your house and any backyard toys or furniture.
•Be careful of open flames and hot oil! Don't fill fryer pot with too much oil and risk overflowing into open flames. Have a fire extinguisher nearby, just in case.
•If cooking oil begins to smoke, turn off the burner immediately.
•Do not leave pot unattended during frying.
•When you're finished frying, allow oil to cool completely before moving or transferring.