3 tbsp Melted Butter
1/3 c Maple Syrup
1 tbsp Worcestershire Sauce
2/3 c TURKEY BROTH Or Low-Sodium Chicken Stock
3 tbsp Freshly Squeezed Lemon Juice
1 tbsp Garlic Power
2 tsp Onion Powder
1/2 tsp Salt
1 tsp Finely Ground Black Pepper
1 (10-12 lb) WHOLE TURKEY, Fresh Or Thawed If Frozen
3 Gallons (see NOTE) Oil For Frying
Mix butter, syrup, Worcestershire, poultry stock, lemon juice, garlic powder, onion powder, salt and pepper together in a small pan over medium heat until all ingredients are dissolved and well blended.
Let cool to room temperature before injecting in the turkey.
Remove giblets and neck from the turkey. If present, remove and discard plastic leg holder and pop-up timer from the turkey. Cut off the wing tips and tail.
Dry turkey well with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together.
Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Preheat oil to 400°F. Depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes.
Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Stay with the cooker at all times as the heat must be regulated to maintain 350°F. If the temperature drops to 340°F or below, oil will begin to seep into the turkey.
Fry turkey 3-1/2 minutes per pound.
Remove turkey from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 165°F. Carefully remove the turkey from the hot oil and drain on paper towels. Let rest 15 minutes.
NOTES: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.