John McLemore says frying a turkey is pretty easy. All you have to do is follow the instructions very closely.
“You’ll fry a turkey so good, you’ll never want to roast one in the oven again,” he writes in his first cookbook, “Dadgum, That’s Good.”
After 37 years of working together to make Masterbuilt a national name, McLemore and his brother, Don, have created several devices that make their father, Dawson, proud. The first electric turkey fryer made its debut in 2003, and in 2009, Masterbuilt and Butterball joined forces to market the electric turkey fryer in two sizes, along with the McLemore brothers’ rubs and sauces. They also created an electric smoker.
Here is the recipe for their famous fried turkey.
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CAJUN DEEP-FRIED TURKEY AND BUFFALO SAUCE
10-to-12 pound fresh or frozen turkey
2 gallons cooking oil, preferably peanut oil
1 16-ounce bottle of Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning
Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every four pounds.
Fill the Butterball Indoor Electric Turkey Fryer to the max fill line with oil. Heat to 375 degrees. It will take about 25 minutes to heat the oil.
Remove the giblets and neck from the turkey. If present, remove the plastic leg holder and pop-up timer.
Rinse turkey thoroughly with warm water or completely cover in warm water and soak for no more than 30 minutes to ensure cavities are free of ice.
Pat turkey completely dry on the outside and inside of the cavity with paper towels. Using an injector syringe, inject 1/2 cup or four ounces of the Butterball Buttery Creole Turkey Marinade into each breast. Inject ¼ cup or two ounces of the Butterball Buttery Creole Turkey Marinade into each leg and each thigh. Sprinkle turkey generously with Butterball Cajun Turkey Seasoning, completely coating the outside of the turkey and inside the cavity.
Place the turkey breast side up in the fryer basket. Slowly lower the basket into the hot oil, being careful not to splatter the hot oil. Fry the turkey for 3 1/2-to-4 minutes per pound. Lift the basket from the hot oil slowly, hooking the basket’s drain clip into the mounting hole to stabilize as you check for doneness. Insert a meat thermometer in the meaty part of the breast. The turkey is done when it reaches 165 degrees. If the turkey is not done, lower it carefully back into the oil for an additional five minutes. Once the turkey reaches the desired temperature of 165 degrees, turn the turkey fryer to MIN and unplug it.
Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
1 10-to-12 ounce bottle of your favorite hot sauce
1/2 stick butter (¼ cup)
¼ teaspoon garlic powder
1 1/2 teaspoons freshly squeezed lime juice
In a medium saucepan, combine the hot sauce, butter, garlic powder and lime juice. Heat over low heat.
Use as a dipping sauce or pour over turkey slices.