Deep Fried Turkey with SEA-soning
Flavors Used:
I’ve done several deep-fried turkey recipes with Dan-O’s Chipotle, Spicy, and Crunchy. I had to break out and try a crispy crust deep-fried turkey recipe with Dan-O’s SEA-soning™. Get ready to take your turkey to the next level with Dan-O’s SEA-soning™ and a zesty red hot injectable marinade, deep-fried in 3 gallons of sizzling peanut oil.
Tips for this deep-fried turkey recipe:
Use olive oil as a binder after the turkey has been marinating overnight; this will make the skin sticky, allowing the seasoning to adhere better.
Trim away any excess neck skin, and since you’re using an Amish bird, enlarge the opening to ensure the lifting hook fits properly and that the oil drains well after cooking.
You’ll transform that bird into a crispy-skinned delight that’s juicy on the inside and bursting with flavor. Remember, patience is key; let it rest for 30 minutes after frying (if you can resist the temptation to dive in right away). So, fire up that fryer and get ready to serve up a turkey so good, it’ll have everyone asking for your secret recipe—just tell them it’s a little bit of the sea and injected with love!
Ingredients
- 1 bottle of Dan-O’s SEA-soning™
- 3 gallons peanut oil (for frying, or as needed)
- 1 whole turkey (12 pounds), neck and giblets removed
- Red hot injectable marinade
- Olive oil (as a binder)
Preparation Instructions
- Remove the neck and giblets from the turkey. Cut away excess neck skin to ensure a good fit for the lifting hook from your deep fryer kit.
- Using an injector, fill it with the red hot injectable marinade into the turkey breast, thighs, and legs. Repeat the process until the marinade is well distributed throughout the meat.
- Place the turkey in the refrigerator and let it marinate overnight.
- The next day, fill your deep fryer with 3 gallons of peanut oil. ***Ensure that the burner is off before adding the oil to the fryer.
- Preheat the oil to 375°F.
- After removing the turkey from the refrigerator, use olive oil as a binder on the skin and generously apply Dan-O’s SEA-soning over the entire turkey, making sure the seasoning sticks to the oiled skin.
- Carefully lower the turkey into the hot oil using the lifting hook.
- Fry the turkey for approximately 3 minutes per pound. For a 12-pound turkey, this will take about 36 minutes.
- Monitor the temperature of the oil to maintain it at 375°F.
- Rest the Turkey. Once cooked, carefully remove the turkey from the oil and let it rest for 30 minutes before carving.
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