Southern deep-fried turkey marinades and cooking instructions

Deep-fried turkeys are delicious and have been part of our family Thanksgiving Day menu here in Charleston, South Carolina for many years. This year, I will be deep-frying two turkeys, one with a Cajun style injected marinade and the other with a Low Country-inspired marinade.

Ingredients for Cajun style marinade:

3 tablespoons Mexican hot sauce

1-teaspoon salt

1-teaspoon cayenne pepper

1 tablespoon minced garlic

1 cup lemon juice

½ cup olive oil

½ cup chicken broth

¼ cup wine vinegar

Ingredients for Low Country-inspired turkey marinade:

1 teaspoon minced garlic

3 tablespoons flat-leaf parsley

1-tablespoon sage

3 tablespoons rosemary

1-tablespoon ground thyme

½-teaspoon ground cumin

½-teaspoon ground coriander
2 tablespoons fresh oregano leaves

1-teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

¼ cup champagne wine vinegar

¼ cup Sauvignon Blanc

1-tablespoon soy sauce

4 tablespoons lemon juice

Determining the amount of oil needed to deep-fry your turkey:

Prior to marinading your turkey you will need to determine the amount of oil needed to fill your frying pot. To do this, place the turkey into your pot and fill the pot with water until the turkey is just covered. Leave plenty of room to avoid overflowing the pot. Remove the turkey and mark the height of the water to indicate how much oil to add.

Preparing and injecting the marinade:

Mix all ingredients in a saucepan and bring to boil. Reduce heat to low and cook for 10 minutes.

Blend and strain.

Place the thoroughly thawed turkey in a large bowl. Using paper towels remove any water from the turkey.

Using a syringe and a large gauge needle, inject the marinade at a dozen more sites in the turkey.

Pour any remaining marinade over the turkey.

Lightly dust the turkey with cayenne pepper.

Place your turkey onto the deep frying rack in a large bowl. Allow all of the marinade liquid to thoroughly drain.

Deep-frying the marinaded turkey:

Set up your fryer outdoors in a flat, uncovered area free of foot traffic. Have a fire extinguisher handy.

Add oil (I use a peanut/soy bean oil blend) making sure to add no more than needed to cover the submerged turkey without over flowing the pot. The volume of oil needed should be determined beforehand as described above.

Heat oil to 390 degrees, allowing approximately 1 hour for the oil to reach temperature.

Put on oven gloves and an apron.

Turn the flame off and carefully and slowly lower your marinaded and unstuffed turkey into the oil.

Cover and turn on the flame.

Cook 3-3.5 minutes per pound.

Turn the flame off and carefully remove the turkey from the oil and place the racked bird on a large cookie sheet to drain and cool.

Let the turkey cool for 30 minutes prior to carving.