Ingredients

10-15 lb turkey
1 cup chicken base, or broth
2 tablespoons garlic powder
1 tablespoon sea salt
2 teaspoons sarachi sauce
3 tablespoons Worcestershire sauce

Directions

1. Combine all ingredients in mixing bowl, whisk until smooth.
2. Inject turkey using only 2/3 of the mixture, place in refrigerator for 24 hours.
3. 30 minutes prior to frying turkey, inject remaining mixture.
4. Follow Frying Turkey Tips.

photo credit: ukanda

Where to Fry

- outside, never indoors
- avoid frying on concrete – oil stains
- fry on level area – on dirt or grass
- never leave hot oil unattended

How to Fry

- heat oil to 325°F, no higher than 350°F
- safely lower into hot oil
- about 3 minutes per pound
- with thermometer measure doneness
- 170°F in the breast
- 180°F in the thigh
- use vegetable or peanut oil

photo credit: jczart

- a large heavy-duty stockpot – 30 to 50 quartz
- a heavy-duty portable propane burner
- a good quality cooking thermometer
- an injector, to inject marinade
- a tool to safely lower in the turkey and then remove
- several heavy-duty pot holders
- a fire extinguisher – just in case

photo credit: Mot the barber

We are just getting off the ground, but when you think of Turkey our hope is that you think of Fried Turkey Injection Recipe.com.   Try our favorite recipes and share yours with us.  Please send your recipes to chris [@] Firerecipes.com.

photo credit: abrowncoat