You can't beat a Deep Fried Turkey for Tenderness, Juciness or Flavour. Try using Course Salt and Granulated Garlic for your Rub, both inside and Outside of the bird. Or a rub of Montreal Chicken Seasoning has also produced great results. If you want a more robust flavour, you can inject the turkey with seasoning. A blend that has worked for me is simmer 1/2 cup-italian dressoning, Tbsp Granulated Garlic, 1/4 cup lemon Juice, 2tsp Suger. Stir while simering and then strain well, use a meat injector and insert a litlle into Breast, Legs, thighs... I use a timing of 3.5 minutes per pound at 350 degrees. Tip:To ensure the proper amount of Oil, place the frozen turkey into the pot and cover it with water. Then remove the turkey and Add 1 1/2 - 2 cups more water (to make up for the cavity), mark the line wherre the water drops to... That mark, will be how much oil you need to cover the turkey.
G1zmos Posted: 10/05/11