Step 1

Dry turkey completely with paper towels. Inject turkey with up to 16 ounces of marinade. Allow turkey to marinate in the refrigerator for a couple of hours if desired before frying.

Step 2

If desired use a rub on the turkey to help season the skin and the inside of the bird.

Step 3

Bring oil up to the proper temperature, 400°F or the temp specified by the fryer manufacturer.

Step 4

Fry the turkey approximately 3 to 4 minutes per pound. Use a thermometer to make sure that all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.