recipes
Buffalo Deep Fried Turkey
Submitted by Masterbuilt
- Servings
- cook method
- prep
- cook
- ready
- 6
- Fried
- 25 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 1 (10 to 12 pound) Butterball® Fresh Whole Turkey
- 1 1/4 cups chicken broth
- 1/4 cup Louisiana hot sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon cayenne pepper
- 1 1/4 cups Buffalo-style sauce
- 3 gallons peanut oil, for frying
- Directions
-
Combine chicken broth, hot sauce, Worcestershire sauce, garlic powder, salt and cayenne pepper in a medium bowl; mix well.
Preheat oil to 400°.
Remove giblets and neck from turkey. Pat turkey dry with paper towels. Do not use string lifter in fryer.
Inject 1/2 cup mixture into each side of breast. Inject 1/4 cup mixture into each leg/thigh area.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil, being cautious of splattering oil. Maintain oil temperature at about 350°.
Fry turkey for 3-1/2 minutes per pound. Remove from oil to check for doneness. Insert an instant-read thermometer into thickest part of thigh, not touching bone. Temperature should be 180°.
Remove turkey from hot oil and drain on paper towels. Coat outside of turkey with Buffalo-style sauce. Let rest for 15 minutes before carving.
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