Chef Charlotte shows us how to create a turkey injection marinade, prep a turkey to deep fry and deep fry a turkey. Try this Texas-style Honey Chipotle Deep-Fried Turkey—complete with Shiner Blonde Beer and chipotle powder.
To make this delicious Texas-style turkey, you will need the following items, available at H-E-B:

• large pot
• pot stand
• long-stem thermometer
• turkey-lifting accessory
• propane tank with fittings
• turkey no larger than 16 pounds
• at least 3 gallons of peanut oil
• your choice of marinade (we like Chef Charlotte's Honey Chipotle Marinade)
• injector

Plan ahead
For the most flavorful results, the turkey should be injected with marinade 24 hours in advance. If you are short on time, you can purchase prepared marinades which include an injector-syringe.

• Decide where to place the turkey fryer. Frying must be done outside, away from any structure, and preferably on a concrete slab or other level, non-slip, non-wooden surface. Hot oil is dangerous; take all precautions.
• If your pot doesn't have oil-level indicator lines, place the turkey in the pot and fill with cold water until it covers the turkey. Remove turkey and make a mark on the outside of the pot to indicate how much oil you need to add.
• Make sure turkey is completely thawed. Remove plastic, pop-up button, leg holders, neck, and giblets.
• Rinse turkey and pat dry. Inject with marinade at the breast and thigh. Inject about 1 inch into the turkey. Make many injections all over the bird so the flavor permeates the meat entirely.
• Set in large pan and cover. Refrigerate 24 hours.

• Connect propane tank, place pot on stand, attach long-stemmed thermometer on inside of pot, fill with oil, and light burner. Heat oil to 325°F (allow 45 minutes).
• Never leave pot unattended.
• Drain and pat marinated turkey dry, sprinkle with salt and place the turkey lifter through cavity. Turn off burner. Slowly and carefully, lower turkey into hot oil. Wear burn-proof oven mitts to protect your hand and arm from oil splatter. Turn burner back on.
• Fry turkey 4 minutes per pound. Maintain oil temperature at 325°F. Remove when a meat thermometer inserted in the thickest part of the thigh reads 170°F. Turn burner off.
• Remove turkey and place on a large baking pan. Let stand 15 minutes before removing lifter and carving. Attend oil until cool and discard properly.