Dillon’s Fried Turkey
As far as the turkey itself goes, smaller birds work better for frying. Try not to go over 15 pounds
Injectible Marinade:
- 3 tablespoons melted Butter
- 1/3 cup Maple Syrup
- 1 tablespoon Worcestershire Sauce
- 2/3 cup Chicken Stock
- 3 tablespoons Lemon Juice
- 1 tablespoon Garlic Power
- 2 teaspoons Onion Powder
- 1/2 teaspoon Salt
- 1 teaspoon finely ground Black Pepper
- 1 teaspoon Texas Pete Hot Sauce
- 1 tablespoon Soy Sauce
With syringe, inject marinade all throughout turkey.
Turkey Rub:
- ½ cup olive oil
- ½ cup soy sauce
- ½ cup lemon juice
- ¼ cup prepared mustard
- ¼ cup minced fresh chives
- ½ cup chopped fresh sage
- ½ cup fresh chopped oregano
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh thyme
- 1 clove garlic, minced
- 1 tablespoon paprika
Generously rub over entire turkey. Make sure to get under wings and drumsticks.
Refrigerate for 24 hours.
Frying The Turkey:
You will need a 40 or 60 quart pot with basket or turkey frying hardware, plus a propane gas tank and burner, a candy/deep fry thermometer, a meat thermometer and lots of oil. Use oils that have a high smoke point, such as corn, peanut or canola oils.
You should also keep a fire extinguisher and plenty of heavy duty pot holders nearby.
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You will also need about 3 1/2 - 5 gallons of oil in which to fry the turkey
Where to Fry:
Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains. Always keep a fire extinguisher nearby.
Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains. Always keep a fire extinguisher nearby.
Before You Fry:
Before beginning, (and before you even season or marinate your turkey) determine the amount of oil you'll need by placing the turkey in the basket (or on the hanger, depending on the type of fryer you are using) and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.
Before beginning, (and before you even season or marinate your turkey) determine the amount of oil you'll need by placing the turkey in the basket (or on the hanger, depending on the type of fryer you are using) and putting this in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot.
How to Fry:
Using the candy thermometer to determine temperature, heat the oil to about 325°F and no higher than 350°F. This usually takes between 20 to 30 minutes. Once the oil is hot enough, place the turkey in the basket or on the turkey hanger (follow instructions that came with your turkey frying kit) and slowly lower it into the pot.
With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.