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1
Special equipment: a turkey injector, meat thermometer, oil-less fryer and roasting pan
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2
Combine the mayonnaise, milk, parsley, dill, vinegar, salt, garlic powder, garlic salt and pepper in a blender and process until smooth, about 2 minutes.
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3
Measure out 3/4 cup of the ranch dressing and set the remainder aside for serving at the table.
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4
Fill a turkey injector with the 3/4 cup ranch dressing and inject 2 tablespoons of the dressing into each thigh of the turkey, 1 tablespoon into each drumstick and 3 tablespoons into each breast.
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5
Let the turkey stand at room temperature for 30 minute to let the dressing soak into the meat.
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6
Discard any of the unused ranch dressing in the injector (it has been in contact with the raw turkey).
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7
Mix together the olive oil and melted butter in a small bowl.
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8
Brush the turkey with the oil mixture and then sprinkle with salt.
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9
Preheat an oil-less fryer for cooking (alternatively, follow oven-roasting directions below).
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10
Place the turkey breast-side up in the fryer with the legs in the deepest part.
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11
Cook the turkey until a meat thermometer inserted in the thickest part of the breast reaches 160 degrees F, about 2 hours.
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12
(The breast cooks slower than the legs in the oil-less fryer; carryover cooking will cook it the rest of the way through.)
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13
Remove the basket insert with the turkey and let the bird rest at least 30 minutes over a roasting pan.
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14
Remove the turkey from the basket, carefully dislodging any parts of the turkey that are touching the basket so the skin does not tear.
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15
Carve the turkey and serve with the reserved ranch dressing or gravy.
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16
Alternatively, roast the turkey in the oven: Preheat the oven to 350 degrees F. Inject the turkey with the dressing as directed above and set it in a roasting pan.
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17
Roast, basting every 30 minutes, until a meat thermometer inserted in the thigh reaches 160 degrees F, about 3 hours (the carryover cooking will cook it the rest of the way through).
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18
Transfer to a carving board and let rest 30 minutes before carving.
