Ingredients:
6 Tbs Bob’s Blasting Powder
3 Tbsp Poultry Seasoning
1 Tbsp Red Cayenne Pepper
1 Chicken Bouillon Cube
1 tsp Garlic Powder
4½ Cup Water
½ Stick Butter
14-16 pound Turkey
Additional BBP for coating the bird
Recipe:
Add first 6 ingredients to a medium sauce pan and bring to a boil, stirring occasionally. Let the mixture cool for about an hour. Add the butter and warm the mixture enough to melt the butter. Be sure to use only stick butter. The butter helps keep the seasonings from running out after injecting. Strain the mixture only if you can't get it through the injection needle. Make sure the turkey is completely thawed. Inject the seasonings all over the bird at different depths using the full amount of liquid. Pour any remaining sediment inside the bird. Coat internally and externally with BBP. Place in pan, cover with foil and refrigerate for 8 to 16 hours.
Safety Precaution: Never fry in the house!
In a pot (about twice as large as the turkey) heat peanut oil to 275° F. Do your best to keep the oil temperature below 300° F. Tie the turkeys legs together with wire to make a handle to get it in and out of the pot. This is not necessary if your pot has a basket. Slowly lower the turkey into the oil to avoid any run-over. Fry the turkey for 4 minutes per pound. Leave submersed for the full time, uncovered, no checking is necessary. Let the bird cool enough to handle, carve and enjoy.
Remember to always cook two turkeys, one is never enough.
