1 bar of butter
½ cup olive oil
1 tablespoon lemon juice
1 tablespoon of honey
1 teaspoon onion powder
1 teaspoon minced garlic
1 teaspoon of Complete Adobo
1 teaspoon cayenne pepper
3 gallons of peanut oil for frying
1 whole turkey, neck and giblets removed (10-12 pounds)
Utensil: Turkey Fryer
* Make sure to fry turkey outside of your home and always follow safety instructions.
462 / 5000
Step by StepPut the ingredients in a bowl and heat them in the microwave. Mix them well.Use a marinade injection syringe to inject the mixture all over the turkey, including the breast, legs, wings, thighs, and back. Rub the entire turkey with full marinade powder. Place in a large plastic bag and marinate overnight in the refrigerator. (Use in a baking bag. Do not use garbage bags!).
When it's time to fry, measure the amount of oil you'll need by lowering the turkey (still in the bag) into the deep fryer and filling it with water. Take out the turkey, measure the amount of water it brought; that will be the amount of peanut oil you will need to fully cover it.
Heat the oil to 365 degrees F. When the oil is at temperature, use the hanging rod that comes with the turkey fryer to slowly lower the turkey into the hot oil. (Practice fryer safety instructions.) The turkey should be completely submerged in the oil. Cook for 40 minutes, or 3 (three) minutes per pound of turkey. The turkey is done when it looks tan.
Turn off the flame and slowly lift it out of the oil. It is important that the oil drains completely through the cavity. Put it to rest in a large bowl for about 15 minutes and show it to your guests before cutting it. It will be a work of art!