Recipe from Tabasco.com
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons TABASCO® brand Original Red Sauce
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon cayenne pepper
- 1 (12- to 14-pound) turkey, rinsed and trussed
- Up to 4 gallons peanut oil
- Turkey Fry Kit with Injector
Preparation
Two days before frying, set up a large deep fryer with burner base
and propane tank, meant for frying turkey, according to manufacturer's
instructions. Measure the amount of oil needed by placing the wrapped
turkey in the pot and filling the pot with water to cover the turkey by 1
inch. Remove the turkey and mark the water level on the side of the
pot.
Combine all ingredients, except turkey and oil, in a large saucepan
and bring to a boil. Reduce heat and simmer 10 minutes. Cool. Following
package instructions, fill the injector that comes with turkey fry kit
with butter mixture; inject butter mixture in turkey all over.
Refrigerate turkey for at least 4 hours and up to 24 hours before
frying.
Fill the fryer with oil up to the marked line, attach a deep fry
thermometer to the pot, and heat oil to 350°F. Put the turkey on the
fry stand, attach to the metal hanger that comes with kit, and slowly
lower into the hot oil. Cook turkey 4 minutes per pound; when done,
turkey will float to the surface. Meat should register 180°F on meat
thermometer. Let turkey rest for at least 20 minutes before carving.
You can also use the butter mixture to baste a turkey in a 325°F oven
every 20 minutes until an internal temperature of 180°F is reached.
Makes 14 to 16 servings.
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