Deep Fried Turkey Preparation

Recipe for Injection Sauce and Rub Mix

 

Original chef: Derrick Riches “Your Guide to Barbecue & Grilling

Recipe author: Jim Hayes                                   

Date: 12/12/04

 

 

Beer n’ Butter Poultry Injection:

 

Ingredients List:

½ pound of butter

½ can of beer

2 tablespoons salt

2 tablespoons Worcestershire sauce

2 tablespoons Tobasco

1 tablespoons soy sauce

2 teaspoons garlic powder

2 teaspoons onion powder

 

Cookware or Tools Needed:

Injector

 

Instructions:

1. Combine all ingredients in a sauce pan over low heat.
2. Stir and heat until salt is dissolved and the sauce is even and runny.
3. Keep warm (but not hot) and inject into multiple entries on bird breast, thighs, and legs.

 

 

Poultry Rub:

 

Ingredients List:

¾ cup paprika (Hungarian if you have it, tastes better)

¼ cup black pepper (freshly ground if available)

¼ cup celery salt

¼ cup sugar

2 tablespoons onion powder

2 tablespoons dry mustard

2 teaspoons cayenne

2 tablespoons lemon zest, dried

 

Cookware or Tools Needed:

Your hands and the bird!

 

Instructions:

1. Mix everything together.
2. Use generously over all parts of bird.
3. Store in air tight container at room temperature.

 

Notes:

Best if injection sauce is used day before cooking and allowed to marinate bird.

To deep fry the turkey, should be 325 °F and cook 3.5 minutes per pound AND 5 minutes.

Some say 350 °F at 3 minutes per pound + 5.

Internal temperature of bird should reach 180 °F in thigh and 170 to 175 °F in breast.  Though some say 140 °F is acceptable.

 

 

 

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