Deep-Fried Turkey

Name: Deep-Fried Turkey
Yield: Serves 10 to 12
Ingredients: 16 tablespoons, unsalted butter; 6 , garlic cloves, minced; 4 teaspoons fresh, thyme leaves; 4 teaspoons, chopped fresh sage; 1 tablespoon, chopped fresh rosemary; 1 tablespoon, kosher salt; 2 teaspoons, pepper; 1 cup, chicken broth; 1 (12- to 14-pound) prebrined (or “self-basting”), turkey, neck and giblets discarded; 1 tablespoon, kosher salt; 1 tablespoon, packed light brown sugar; 2 teaspoons, pepper; 2 tablespoons peanut or, vegetable oil; 3½–4 gallons peanut or, vegetable oil for frying

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Appears in Cook's Country October/November 2022

Main Courses

Turkey

It took dozens of birds to bring you a failproof method that takes the fear out of frying.

SERVES10 to 12

TIME2½ hours, plus 13½ hours cooling, chilling, and resting

WHY THIS RECIPE WORKS

Deep-frying a turkey is the fastest, most thrilling way to a crispy-skinned, juicy bird. Injecting a mixture of browned butter, garlic, and herbs into the meat before frying it brought this Thanksgiving centerpiece to a whole other level. S...

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