DAD’S GRILLED TURKEY

Preparing in advance is important for grilled turkey. A turkey on the grill will take approx 30 min to prep, 8 hours to marinate and 3 hours to cook. It is best to prep and marinate the turkey the night before and set in the fridge overnight.

What To Grill

Lemon Garlic Marinade

1 cup chicken broth
2 tbsp lemon juice
1/4 cup oil, olive or canola
1/4 tsp garlic powder (or 2 garlic cloves finely chopped)
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh cilantro
1/2 tsp salt

Turkey

12-14 lb whole turkey, thawed
1 marinade injector
Tony Chacheres Original Creole Seasoning or similar

How To Grill It

1. Be sure to chop or grind spices as fine as possible. Place all marinade ingredients in blender. Cover and puree. Be sure it is smooth, this is important as large pieces will clog the injector. Set aside for at least 30 minutes. This is a good time to prepare the turkey.
2. Prep the thawed turkey, remove plastic leg holder, giblets and neck. Rinse the cavity and pat dry.
3. Inject the marinade into turkey
4. Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
   

   To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

5. Set up grill for Indirect Heat. For charcoal, place a drip pan directly under the grilling area and arrange coals around the pan. For gas, use the outside burners.
6. Place the turkey directly on the grate, breast side up, over the drip pan or unheated part of gas grill. Close cover and grill over medium heat (4 seconds using the hand method). Cook about 3-4 hours until meat thermometer reads 170F.
7. Remove from heat and let cool 15 minutes before carving.

Serves 12-16

An extraordinary blend of flavorful spices prized by cooks everywhere. Sprinkle this seasoning on the outside of the turkey before deep frying to experience a delicious treat. More Information

Our 6 inch signature series injector holds 2 oz. of marinade. Perfect for the chef in your house. Three-ring handle makes it easy to fill and inject with one hand. More Information

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. More Information

Southern-Style Deep Fried Turkey

The How-To on Deep Frying Turkey Southern Style

This southern version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes.

Southern Style Marinade

• 10 to 12 Pound WHOLE TURKEY, non self-basting
• 2/3 Cup prepared vinaigrette dressing
• 1/3 Cup dry sherry
• 2 Teaspoons lemon pepper seasoning
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder
• 1 Teaspoon cayenne pepper
• As needed peanut oil (See note below)

Turkey Frying Instructions

1. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket).
2. In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.
3. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.
4. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
5. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.
6. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
7. Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
8. When the oil temperature registers 375 degrees F on a deep-fry thermometer, 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. (Safety tips: 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.)
9. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
10. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F.
11. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
12. Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
13. NOTE: 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.

NOTE: 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.

Serves 12

More Turkey Fryer Equipment and Accessories

Cajun Deep Fried Turkey

The How-To on Deep Frying Turkey In Cajun Tradition

This cajun version of the popular deep fried turkey,a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes.

Cajun Style Marinade

• 1/2 Cup kosher salt
• 3 Tablespoons onion powder
• 3 Tablespoons black pepper
• 3 Tablespoons white pepper
• 2 Tablespoons sweet basil
• 2 Teaspoons bay leaves, ground
• 1 Tablespoon cayenne pepper
• 2 Teaspoons fil powder
• 3 Tablespoons garlic powder
• 1 1/2 Tablespoons paprika
• 1 10-12 Pound WHOLE TURKEY, non self-basting
• 4 to 5 Gallons peanut oil, See Note

Turkey Frying Instructions

1. Stir salt, herbs and peppers together. Mix until well blended. Use 1/2
   to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an
   airtight covered jar.
2. Remove the giblets and neck, rinse the turkey well with cold water and pat
   dry thoroughly with paper towels. Take care to dry both inside cavities. Place
   in a large pan and rub the interior and exterior of the bird with seasoning
   mix. To allow for good oil circulation through the cavity, do not truss or
   tie legs together. Cut off the wing tips and plump little tail as they may
   get caught in the fryer basket. Cover pan and place in refrigerator overnight.
3. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a
   turkey indoors, in a garage or in any structure attached to a building. Do
   not fry on wood decks, which could catch fire, or concrete, which could be
   stained by the oil. (Safety tip: have a fire extinguisher nearby for added
   safety.)
4. Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting,
   heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature
   and wind conditions, this should take about 40+ minutes).
5. Meanwhile, place the turkey in a basket or on a rack, neck down.
6. When the oil temperature registers 375 degrees F on a deep-fry thermometer,
   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. (Safety tips: 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.)
7. Immediately check the oil temperature and increase the flame so the oil
   temperature is maintained at 350 degrees F. If the temperature drops to 340
   degrees F. or below, oil will begin to seep into the turkey.
8. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound
   turkey. Stay with the cooker at all times as the heat must be regulated.
9. 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. (Safety tip: allow the oil to cool completely before storing
   or disposing.)
10. Remove turkey from the rack and place on a serving platter. Allow to rest
    for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or saffloweroil. To determine the correct amount of oil, place the turkey in the pot beforeadding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount ofwater and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Serves 12

More Turkey Fryer Equipment and Accessories

Bayou – Creole Style Deep Fried Turkey

The How-To on Deep Frying Turkey with a Creole Kick

This Bayou-Creole version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes.

Bayou-Creole Style Marinade

• 1 (10 to12 Pound) WHOLE TURKEY, non self-basting
• 4 Ounces liquid garlic
• 4 Ounces liquid onion
• 4 Ounces liquid celery
• 1 Tablespoon ground red pepper (cayenne)
• 2 Tablespoons salt
• 2 Tablespoons hot pepper sauce such as Tabasco
• 1 Tablespoon Old Bay Seasoning OR 1 ounce liquid crab boil

Turkey Frying Instructions

1. Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket.
2. Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution.
3. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below.
4. To allow for good oil circulation through the cavity, do not truss or tie legs together.
5. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
6. Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
7. Place the turkey in a basket or on a rack, neck down.
8. When the oil temperature registers 375 degrees F on a deep-fry thermometer, 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. (Safety tips: 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.)
9. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
10. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
11. 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. (Safety tip: allow the oil to cool completely before storing or disposing.)
12. Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.
13. NOTE: 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.

NOTE: 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.

Serves 12

More Turkey Fryer Equipment and Accessories