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1
Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat.
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2
Boil the sauce for 10 minutes to reduce.
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3
As it cooks, the color will deepen.
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4
Allow the sauce to cool before injecting it into the turkey.
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5
It is best to inject the turkey with the sauce at least 12 hours before frying.
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6
Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions.
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7
As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch.
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8
You may want to put the turkey in a plastic bag for ease.
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9
Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil.
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10
Pour out the water, dry the pot, and turkey thoroughly.
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11
Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot.
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12
Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit.
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13
Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
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14
Keep a close eye as the oil bubbles up.
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15
Turkey cooks 4 minutes per pound so check it at 45 minutes.
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16
The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
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17
Set the turkey stand on a roasting pan to drain the excess oil.
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18
Let the turkey rest for 15 minutes so the juices settle before removing and carving.
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19
*Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.
