If you decide to fry your turkey consider this injector. I guaranteeeeee this will add spice and UHMMMMMMM to your turkey. The injector is the brine or the marinade that will add flavor to your bird. Use a hypodermic needle to inject the bird. This recipe is enough for a 10 – 16 pound turkey.
2 tablespoons Worchester sauce, 1 tablespoon powdered crab boil, ¼ cup unsweetened apple juice, 1 ¼ cup pineapple juice, ¼ teaspoon ground cloves, 2 tablespoons fresh lemon juice, 1 tablespoon allspice, ½ teaspoon sea salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, 1 (12 oz.) bottle beer, 2 bay leaves, 1/2 tablespoon chicken bouillon, 1/2 teaspoon white pepper, 1/2 cup butter, melted.
Dump all of the dry ingredients in the food processor or coffee grinder and process or grind until very fine. Make sure the herbs are ground fine enough to fit through your needle. Add the melted butter. wet ingredients and mix well. allow to cool, but the injector must be warm enough to be a liquid. Evenly inject the bird, wrap tightly in plastic wrap, refrigerate for at least 6 hours. Unwrap the bird, follow directions below on how to fry. After you remove the bird from the fryer re-inject and wrap in plastic wrap then wrap in foil set aside to rest for at least 30 minutes.
You are going to fry the bird in peanut oil. Oil temperature should be 325 degrees. Allow 3 ½ to 4 minutes per pound. Make sure you tuck the wings to ensure they do not burn. The internal temperature of a fully cooked bird is 180 degrees.