Want juicy and delicious turkey this Thanksgiving?
The key to a mouth watering juicy turkey is to cook it in a Broaster Pressure Fryer.
INGREDIENTS
- Turkey, thawed; in the 10-12 lb. weight range
- Chickite® or Chickite Supreme Marinade
- Slo-Bro® Coating
DIRECTIONS
- Remove giblets, neck and any plastic leg fasteners or pop-up thermometers.
- Prepare marinade in marinating tub using 6 oz. (by volume) of Chickite or Chickite Supreme Marinade per gallon of cold water. Submerge turkey. Be sure to cover the 10-12 lb. turkey completely, marinade should also be inside cavity.
- Marinate turkey 12-36 hours in refrigerator. After marination, drain thoroughly.
- Apply a light dusting of Slo-Bro Coating to turkey.
- Allow to set up in refrigeration for 1 hour or until tacky.
- Using poultry pins, secure legs and wings.
- Dip the empty fryer basket in hot oil to coat the basket before loading turkey. Remove basket from oil and place basket on resting peg. Load turkey into fryer basket, breast side down and lower into cooking well.
- Cook in a Broaster Pressure Fryer at 360 F for 2:30-3 minutes per pound with auto comp on. When finished cooking, open the pressure release valve slowly to prevent the turkey’s skin from separating. Internal temperature should reach 170 F in breast/180 F in thigh.
Try Hot Marinade and Slo-Bro Extra Spicy for a twist on the traditional turkey experience.
RECIPE ALTERNATIVES & PART NUMBERS
Marinades
96636 Chickite®
96504 Chickite Supreme
95041 Hot Marinade
Coatings
96635 Slo-Bro®
96403 Slo-Bro Extra Spicy
95012 Crispy Breading
95013 Crispy Cajun
THAWING A TURKEY
8 to 12 lbs. = 2-3 days in fridge
12 to 16 lbs. = 3-4 days in fridge
16 to 20 lbs. = 4-5 days in fridge
20 to 24 lbs. = 5-6 days in fridge
Use Crispy Cajun coating for a kick that takes turkey to a whole new level.