Spices For Turkey

1. 1

   Make sure you fully thaw chicken in hot water and pat dry with paper towels prior. And after dunking turkey in frying pot and covering with water to measure for the oil the next day.

2. 2

   Put ingredients in bag and shack up. Mix with melted butter. Rub under skin so it doesn't get rinsed off by the oil. Rub anything left over on the outside and be rough with turkey so it geta in the meat. Do all this the night before and let marinate in fridge.

3. 3

   Fill fryer to water fill line indicated from the turkey dunk the night before. Heat oil to 350 degrees. Make sure there is no water and definitely no frozen portions of turkey prior to dunking by letting it sit out at room temperature for a couple of hours. Marinate and time at room temp should be 24 hours or more.

4. 4

   Dunk turkey and ensure it is fully covered and if needed add more oil. Hold cooling temp at 350 for 3 min / pound by adding fuel and managing the air dampener.

5. 5

   Good luck and don't set anything, especially yourself on fire this Christmas.

No additional tips available.