Whole turkey – 10-12 pounds
1/4 cup fresh ginger, peeled and sliced
2 Tablespoons fresh rosemary, crushed
6 cloves garlic, peeled
1/4 cup garlic, minced
2 tablespoons kosher salt
2 teaspoons ground black pepper
Remove the giblets and neck from inside the turkey. Rinse the turkey with cold water and pat dry both the outside and inside thoroughly with paper towels to avoid oil splatter. Fill the inside cavity with ginger, rosemary and garlic cloves.
Mix together the minced garlic, salt and pepper and rub on the outside of the turkey. Do not truss or tie legs together so that they can cook thoroughly. Cut off the wing tips and plump the tail so they do not get caught in the fryer basket. Marinate turkey in the refrigerator for about 1 hour.
Add oil to the Indoor Butterball Turkey Fryer and heat the oil to 375 degrees F. Meanwhile, remove the ginger, rosemary and garlic from the cavity. Place the turkey in the fryer basket neck down.
When the oil temperature registers 375 degrees F, slowly lower the turkey into the hot 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.
Cook turkey according to directions given with the Butterball Turkey Fryer
When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.