Preparation, Cooking, and Total Time:
- Prep Time: 15 minutes
- Cooking Time: About 42 minutes for a 5.5kg Turkey at about 175C
- Total Time: Approximately 1 hour
- Serves 6-8 people
Ingredients
- 5.5 to 6.8 kg fresh or defrosted turkey
For the Injection Marinade: - 3 cloves garlic, minced
- A handful of fresh sage, thyme, and rosemary
- 60 ml soy sauce
- 125 ml melted butter
- 30 ml Wilson’s Lime juice
- 250 ml chicken stock
- 15 ml garlic powder
- 15 ml ground Wilson’s Mixed Peppercorns
- 5 ml paprika
- 45 ml Wilson’s Pink Himalayan Salt
- About 7-8 liters of Wilson’s peanut oil (or canola oil as a substitute if needed)
Method:
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Combine the marinade ingredients in a blender until smooth. Using a meat injector, inject about 20-30 ml of marinade per kilogram of turkey.
-
Pat the turkey dry with paper towels. Season the bird inside and out with garlic powder, paprika, salt, and pepper.
-
Preheat the oil in a large deep fryer or pot. Carefully lower the turkey into the hot oil and fry for about 3 1/2 minutes per kilogram. For example, a 5.5 kg turkey would need approximately 42 minutes of frying.
-
Safely remove the turkey from the oil and let it drain on a wire rack set over a spread-out brown paper bag. Allow the turkey to rest for 20 minutes before carving.
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