John McLemore's Buffalo Ranch Fried Turkey with Buffalo Ranch Sauce
- 1 whole turkey, fresh or completely thawed (10 to 14 lbs.)
- 2 gallons cooking oil, preferably peanut oil
- 12 ounces water
- 9 tablespoons dry ranch seasoning (or 3 1-ounce packets)
- 1⁄2 cup light ranch dressing
- 1 cup low-sodium buffalo sauce (any brand)
- Cajun seasoning
- Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill deep fryer with 2 gallons of oil and heat to 375° F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
- Pat turkey completely dry on outside and inside of cavity with paper towels. Whisk together water and dry ranch seasoning. Using a marinade injection syringe, inject 1⁄2 cup (4 ounces) marinade in each breast. Inject 1⁄4 cup (2 ounces) marinade into each leg and thigh. Optional: Sprinkle turkey generously with dry ranch seasoning, completely coating the outside of the turkey and inside of the cavity.
- Place turkey, breast side up, in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165° F), remove from oil.
- Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing for carving. Serve with buffalo sauce.
Buffalo Ranch Sauce:
- Mix ranch dressing with buffalo sauce. Season with dry Cajun seasoning to taste. Makes a great dipping sauce!
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