Yield: 16 servings (from 12 lb. turkey)
24 oz. bitter orange marmalade
1 cup Zinfandel
1 cup orange juice
4 cloves garlic, peeled and crushed
1 whole turkey, 10 to 14 lbs., fresh or
thawed if frozen, patted dry
as needed high smoke point oil, such as
peanut oil, for frying turkey
1. Combine marmalade, wine, juice and garlic. Bring to a boil. Simmer over low heat for 20 to 30 minutes, until reduced and slightly thick. Garnishes &Flourishes
2. Divide the glaze: use 2 cups for marinade/ injection. Strain 1 cup to inject the entire turkey (the rind and garlic will not pass through the needle). Inject 2⁄3 cup marinade deep into the breast muscles, 4 Tbsps. into the leg and thigh muscles, and 1 Tbsp. into the meaty wing section. Do not inject the marinade just under the skin as a water-based marinade will result in the hot oil splattering.
3. In a shallow dish, marinate the turkey in the refrigerator using 1 cup glaze, breast side down, for 8 hours. The remaining glaze may be used to serve with the turkey. Store refrigerated until ready to serve.
4. Remove turkey from marinade and discard the marinade.
5. Prepare turkey for frying: remove neck and giblets; remove excess fat around the neck; remove the wire or plastic truss that holds the legs in place (if applicable). Cut off the wing tips up to the first joint and cut off the tail. Remove the pop-up timer, if applicable. To reduce spattering, thoroughly dry the interior and exterior of the turkey.
6. Preheat oil to 365-375°F. Fry the turkey in fryer basket about 2 minutes per pound until golden brown and the internal temperature reaches 165-170°F.
7. Lift the basket from the oil and transfer to a roasting pan. Drain the turkey completely and let stand for 20 minutes before carving.
8.Warm remaining glaze and pour over carved turkey.
Recipe and photo from the National Turkey Federation.
