Spicy Pepper Butter Turkey
Source of Recipe
Tabasco
List of Ingredients
# 1 stick unsalted butter
# 2 tablespoons TABASCO brand Pepper Sauce
# 1/4 cup water
# 1 teaspoon salt
# 1/2 teaspoon fresh ground pepper
# 1/2 teaspoon cayenne pepper
# 1 (12-14 pound) turkey, rinsed and trussed
# Up to 4 gallons peanut oil
# Turkey Fry Kit with Injector Recipe
Two days before frying, set up a large deep fryer with burner base and propane tank, meant for frying turkey, according to manufacturer's instructions. Measure the amount of oil needed by placing the turkey in the pot and filling the pot with water to cover the turkey by 1-inch. Remove the turkey and mark the water level on the side of the pot.
Combine all ingredients, except turkey, in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Cool the butter mixture and use it to inject in the turkey, using the injector that comes with the fry kit, in several places all over the turkey. Refrigerate turkey for at least 4 hours and up to 24 hours before frying.
Fill the fryer with oil up to the marked line, attach a deep fry thermometer to the pot and heat the oil to 350°F. Put the turkey on the fry stand, attach to the metal hanger that comes with kit, and slowly lower into the hot oil. Turkey cooks 4 minutes per pound, and when done, the turkey will float to the surface. Meat should register 180°F on a meat thermometer. Let turkey rest for at least 20 minutes and carve.
You can also use the butter mixture to baste a turkey in a 325°F oven every 20 minutes until an internal temperature of 180°F is reached.
Makes about 1 cup.
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