Rusty’s Turkey Log is stuffed with fresh herbs, lemon, and sausage for a tasty and impressive dinner. The turkey is dry-brined overnight in the refrigerator, so the meat remains moist while cooking.
Deep Fried Turkey
Whether you’re getting ready to celebrate Thanksgiving, or just want a large meal to impress your guests, try Deep Fried Turkey. This technique results in a perfectly crisp skin and moist meat.
The turkey gets extra flavor from a homemade injection. Made from apple juice, soda, and seasonings, this injection adds a ton of flavor to your bird.
Whenever deep-frying a large bird (or any other meat), always make sure to use safe frying practices.
4 cups apple juice
4 cups Sprite or 7-up
4 cups chicken stock
1/4 cup Boars Night Out Red Rub, or your favorite BBQ rub, plus additional for serving
1/4 cup Boars Night Out White Lighting or garlic salt, plus additional for serving
1 stick (8 tablespoons) butter
1 large turkey or multiple pieces
large deep fryer
Place the apple juice, soda, chicken stock, BBQ rub, garlic salt, and butter in a pan. Simmer until well combined. Cool and strain the injection.
Inject into the turkey.
Let the turkey flop open so oil can touch all surfaces. Pat the skin dry with a paper towel, removing any water or residual injection.
Use safe deep frying techniques, such as cooking in a clear and open spot and checking the turkey prior to injecting with water to see the level of oil you need to add to the pan so it doesn’t overflow when you place the turkey into the hot oil.
Heat the oil to 350 degrees F (176 degrees C) then add the turkey. Optionally, heat the oil to 250 degrees F (121 degrees C), add the turkey, and then bring the temperature up to 350 degrees F (176 degrees C).
Deep fry for about 3 1/2 minutes per pound, until your preferred doneness, or an internal temperature of 160 degrees F (71 degrees C).
Remove the turkey from the deep fryer and lightly sprinkle with Boars Night Out Red Rub and Boars Night Out White Lighting. Leave the turkey to rest and allow the rubs to set for 10 minutes. Serve.