Recipe kindly provided by Masterbuilt.
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.
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 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
|Melted Butter: 3 Tablespoons|
|Maple Syrup: 1/3 Cup|
|Worcestershire Sauce: 1 Tablespoon|
|TURKEY BROTH Or Low-Sodium Chicken Stock: 2/3 Cup|
|Freshly Squeezed Lemon Juice: 3 Tablespoons|
|Garlic Power: 1 Tablespoon|
|Onion Powder: 2 Teaspoons|
|Salt: 1/2 Teaspoon|
|Finely Ground Black Pepper: 1 Teaspoon|
|WHOLE TURKEY, Fresh Or Thawed If Frozen: 1 (10-12 Pound)|
|Oil For Frying: 3 Gallons (see NOTE)|