John and his wonderful wife have been friends of mine since we first met. They are an amazing family and run a company anyone would love to work for. Today, John shares tricks, tips, and guidance on how to deep fry a turkey. And he should know, he invented the indoor turkey fryer!
Get the recipe for John’s Buffalo Ranch Turkey below!
Ingredients
- 1 whole turkey fresh or completely thawed (10 to 14 lbs.)
- 2 gallons cooking oil preferably peanut oil
- 12 ounces water
- 9 tablespoons dry ranch seasoning or 3 1-ounce packets
Buffalo Ranch Sauce
- 1/2 cup light ranch dressing
- 1 cup low-sodium buffalo sauce any brand
- Cajun seasoning dry, found with spices
Instructions
- Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds.
- Fill deep fryer with 2 gallons of oil and heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
- Pat turkey completely dry on outside and inside of cavity with paper towels.
- Whisk together water and dry ranch seasoning to make marinade.
- Using a marinade injection syringe, inject 1/2 cup (4 ounces) marinade in each breast. Inject 1/4 cup (2 ounces) marinade into each leg and thigh.
- Optional: Sprinkle turkey generously with dry ranch seasoning, completely coating the outside of the turkey and inside of the cavity.
- Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil.
- Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.
- Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing for carving. Serve with buffalo sauce.
Buffalo Ranch Sauce:
- Mix ranch dressing with buffalo sauce.
- Season with dry Cajun seasoning to taste. Makes a great dipping sauce!
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Happy Thanksgiving to All!!!!!
Love me some deep fried turkey but I love the old fashioned roasted turkey the best!
Happy Thanksgiving to you, Donna Sue!!!
This recipe sounds delicious. I love listening to both of your awesome accents, too! Happy Thanksgiving!
Christy, wishing you and your family a wonderful Thanksgiving!! I sure am thankful for you, your website, and your books!
Happy Thanksgiving to all the readers and posters on Southern Plate!