Go Back

Cajun Deep Fried Turkey

Cajun deep fried turkey is injected with a buttery Cajun mixture, rubbed with paprika and pepper, then fried until the thickest parts reach 165°F. The result is deeply seasoned turkey with crisp skin and juicy meat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 48 minutes
Thawing, chilling, and resting 4 days 20 minutes
Total Time 4 days 1 hour 38 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the turkey and fryer
  • 1 whole turkey 12-pound, thawed, neck and giblets removed
  • 5 gal water up to; cold, as needed for the oil-level test; discard
  • 4 gal peanut oil up to; as needed to reach the oil-level mark
For the Cajun injection
  • 0.5 cup unsalted butter
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Cajun seasoning divided
  • 1 tsp garlic powder
  • 0.25 tsp cayenne pepper
For the Cajun rub
  • 1 tsp paprika
  • 0.5 tsp black pepper

Equipment

  • 1 30-quart turkey fryer pot
  • 1 fryer basket
  • 1 small saucepan
  • 1 meat injector
  • 1 instant-read thermometer
  • 1 rimmed tray

Method
 

Prepare the fryer
  1. Thaw the turkey in its packaging on a rimmed tray in the refrigerator for about 3 days, or until completely thawed; never fry a frozen or partially frozen turkey.
  2. Remove the neck and giblets.
  3. Trim excess fat and pat the turkey thoroughly dry inside and out.
  4. In a 30-quart turkey fryer pot, set the turkey in its basket and add cold water until it reaches about 1 inch above the turkey without exceeding the pot’s maximum fill line.
  5. Remove the turkey and basket, mark the water level, and discard the water.
  6. Wash and dry the pot and basket completely.
Make the Cajun injection
  1. Melt the butter in a small saucepan over low heat, then stir in the broth, Worcestershire sauce, 1 tablespoon Cajun seasoning, garlic powder, and cayenne.
  2. Cool the injection until warm but still fluid.
  3. Using a meat injector, distribute all the injection in small amounts throughout the breasts, thighs, and drumsticks, changing the needle angle as you go.
  4. Set the turkey on a rimmed tray and refrigerate uncovered for 8 to 24 hours.
Season the turkey
  1. Mix the paprika, black pepper, and remaining 1 tablespoon Cajun seasoning.
  2. Rub the mixture over the turkey’s skin and inside the cavity.
Fry the turkey
  1. Set the fryer outdoors on level bare ground or concrete at least 10 feet from buildings and anything combustible; never fry on a deck or indoors.
  2. Pour peanut oil into the completely dry pot up to the marked level, then heat to 350°F.
  3. Keep the turkey refrigerated until the oil is ready.
  4. With the burner turned off, lower the turkey slowly into the oil.
  5. Once the turkey is in and the splattering settles, relight the burner and maintain the oil between 325°F and 350°F.
  6. Fry for about 3 to 4 minutes per pound, or 36 to 48 minutes.
  7. Lift the basket and check the thickest part of each breast and the innermost thigh with an instant-read thermometer, avoiding bone; all must reach 165°F.
  8. If needed, return the turkey to the oil and fry a few minutes longer before checking again.
  9. Lift the turkey from the oil and let it drain briefly.
  10. Rest the turkey on a tray for 20 minutes before carving.

Notes

Pat the turkey completely dry inside and out before frying to reduce splattering. Refrigerate leftovers for 3–4 days or freeze them; for a peanut allergy, high-heat canola oil can be used instead of peanut oil.