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Brown Butter Garlic & Herb Injected Fried Turkey

Deep fried turkey injected with brown butter, garlic, rosemary, thyme, and sage. Crispy skin, juicy meat, incredible flavor.
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Ingredients Method Notes

Ingredients
  

  • Brown Butter Garlic & Herb Injection:
  • 1½ cups unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 whole head of garlic sliced in half crosswise
  • Salt & pepper to taste
  • For the Turkey:
  • 1 whole turkey about 17 lbs, fully thawed and patted dry
  • 1 –2 tbsp neutral oil vegetable or canola
  • Cajun seasoning or your favorite poultry rub without sugar
  • Peanut oil for frying 3-5 gallons depending on fryer size

Method
 

  1. Melt butter in saucepan over medium-high heat. Add rosemary, thyme, sage, and halved garlic head. Cook 5-7 minutes until butter turns deep golden brown and smells nutty. Herbs should crisp slightly and garlic should brown. Remove from heat, add salt and pepper. Strain to remove solids. Let cool 10-15 minutes until warm but not hot.
  2. Make sure turkey is completely thawed and patted completely dry inside and out. Remove giblets and neck. Trim excess loose skin.
  3. Fill meat injector with warm brown butter. Inject turkey every 2 inches all over—breasts, thighs, drumsticks, wings. Inject from outside and from inside cavity to reach thick areas. Use all 1½ cups. Let sit 10-15 minutes.
  4. Rub turkey with neutral oil. Season generously all over with Cajun seasoning or sugar-free poultry rub. Make sure rub contains NO sugar.
  5. Set up fryer outdoors on level ground away from structures. Fill with peanut oil (about 4-4.5 gallons for 17 lb turkey). Heat oil to 350°F, about 30-45 minutes. Attach turkey to basket or hook.
  6. Turn off burner. Slowly lower turkey into hot oil over 30-60 seconds. Turn burner back on. Maintain 350°F. Fry 3.5 minutes per pound—about 60 minutes for 17 lb turkey. Check internal temp after 50 minutes. Turkey is done at 165°F breast, 175°F thigh.
  7. Carefully lift turkey from oil. Drain briefly. Transfer to wire rack. Rest 10-15 minutes before carving.

Notes

SAFETY CRITICAL: Fry outdoors only on level ground away from structures. Turkey must be completely thawed and dry. Never fry indoors. Use sugar-free rub—sugar burns at frying temps. Brown butter injection is the flavor key—inject every 2 inches including from inside cavity. Peanut oil is best for high-heat frying. Maintain 350°F throughout fry. Turkey cooks fast—3.5 minutes per pound. Always use meat thermometer to check temps. Have fire extinguisher nearby. Let oil cool completely before disposing.

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