Ingredients:
- 12–13 lb turkey (thoroughly defrosted)
- ½–¾ bottle Moutons All-Purpose Seasoning
- Large mixing bowl filled with HOT water
- 5 gallons peanut oil
- Kitchen injector
- XL deep fryer
Instructions:
-
Defrost the Turkey:
Ensure your turkey is completely defrosted. This can take up to 2 days at room temperature. A partially frozen turkey can cause oil splatters or fires. Clean the inside thoroughly and pat dry. -
Prepare the Deep Fryer:
Fill the deep fryer with peanut oil to the MAX line. Preheat the oil on high heat while you prepare the turkey. -
Make the Injection Mixture:
- In a large mixing bowl, combine ½–¾ bottle of Moutons All-Purpose Seasoning with HOT water. Stir until well mixed.
- Strain the mixture through a fine mesh strainer into another large bowl to prevent solids from clogging the injector.
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Inject the Turkey:
- Use a kitchen injector to inject the mixture into the turkey, focusing on the breast, thighs, and wings.
- The turkey will swell and change to a reddish-purple color as you inject.
-
Season the Skin:
After injecting, generously rub the turkey’s skin with Moutons All-Purpose Seasoning for extra flavor. -
Fry the Turkey:
- Place the turkey in the fryer basket. Slowly lower it into the hot oil to avoid splattering.
- Fry for 1 hour and 15 minutes to 1 hour and 30 minutes. The turkey will float when fully cooked.
-
Check for Doneness:
- Verify that the internal temperature reaches 165°F in the breast and 175°F in the thigh.
- Remove the turkey from the fryer and let it rest before carving.
Happy Holidays!