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Homemade Marinade:
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Melt the butter in a saucepan
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Whisk in all spices
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Pour in the chicken stock while whisking
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Bring mixture to a boil
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Lower heat to a simmer
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Simmer for 5 minutes
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Remove from heat and allow marinade to cool at room temperature
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Turkey:
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Rinse the turkey with water and pat dry thoroughly with paper towels
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Inject each part of the turkey with both marinades. If there is any leftover marinade after injecting each part of the turkey twice, pour the remaining marinade over the turkey.
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Refrigerate overnight
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Pour enough peanut oil to reach the “Max Fill Line” of a large deep fryer.
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Heat oil to 375 F
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Spray the basket of the deep fryer liberally with nonstick cooking spray
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Add the turkey to the basket
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Carefully lower the turkey into the fryer
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Fry the turkey for 4 minutes per pound of the turkey. (4 minutes x the weight of the turkey)
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Remove the basket from the oil and allow the excess oil to drain from the turkey
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Use a meat thermometer to check each part of the turkey. Make sure the thermometer registers at 170 F.
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Allow turkey to rest for 15 mins before carving.
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Enjoy.