1. Begin by thoroughly drying the turkey with paper towels. This is crucial for safety when frying.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Rub the spice mixture all over the turkey, inside and out, ensuring it’s evenly coated.
4. Inject the melted butter into the turkey using a meat injector, focusing on the breast, thighs, and drumsticks.
5. Heat the peanut oil in a large turkey fryer to 350°F.
6. Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy hook.
7. Fry the turkey for about 3 to 4 minutes per pound, or until the internal temperature reaches 165°F.
8. Once cooked, carefully remove the turkey from the oil and let it drain on a wire rack over a baking sheet.
9. Allow the turkey to rest for at least 20 minutes before carving.
Variations & Tips
For a different flavor profile, try adding some lemon zest and thyme to the spice rub. You can also experiment with different types of oil, like canola or sunflower, if peanut oil isn’t available. If you prefer a milder spice level, reduce the amount of cayenne pepper. For a more herbaceous taste, add some fresh rosemary or sage to the butter before injecting it into the turkey.
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