Deep Fried Cajun Turkey
Crispy, juicy, and packed with bold Southern flavors, this Deep Fried Cajun Turkey is a showstopper perfect for holidays or special gatherings. Infused with a rich, buttery Cajun seasoning blend using a meat injector, the turkey is fried to golden perfection in peanut oil, ensuring a crispy skin that seals in all the succulent juices. With just 30 minutes of prep time and a quick fry time of 3-4 minutes per pound, this recipe delivers maximum flavor with minimal fuss. The aromatic mix of garlic powder, paprika, onion powder, and more guarantees every bite is a zesty masterpiece. Serve this golden-brown centerpiece alongside your favorite holiday sides for a meal that's as impressive as it is delicious. Perfect for Thanksgiving, Christmas, or any celebration, this Deep Fried Cajun Turkey will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 4 gallons Peanut oil
- 4 tablespoons Unsalted butter
- 3 tablespoons Cajun seasoning
- 2 tablespoons Garlic powder
- 1 tablespoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 2 cups Water
Instructions
Ensure the turkey is completely thawed and pat it dry with paper towels. Remove the giblets and neck from the cavity, if included.
In a small saucepan, melt the butter over low heat. Stir in the Cajun seasoning, garlic powder, paprika, salt, black pepper, and onion powder. Mix until well combined, then set aside to cool slightly.
Using a meat injector, inject the seasoning mixture into the thickest parts of the turkey, including the breast, thighs, and drumsticks. Be generous to ensure flavorful meat.
Fill a large turkey fryer pot with peanut oil, ensuring you leave enough room for displacement to avoid overflow. Heat the oil to 350°F (175°C) using a fryer with a thermometer to maintain accurate temperature.
While the oil is heating, pat the turkey dry again to remove any moisture, and tie the legs together with kitchen twine. This helps the turkey cook evenly.
When the oil has reached 350°F, carefully lower the turkey into the oil using the fryer basket or a turkey-lowering hook. Be cautious and wear protective gloves to avoid oil splashes.
Fry the turkey for about 3-4 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thighs. For a 12-pound turkey, this will take approximately 36-48 minutes.
Once cooked, carefully lift the turkey out of the oil and let it drain on a wire rack or tray lined with paper towels. Let it rest for at least 20 minutes before carving.
Carve and serve the turkey with your favorite holiday sides!
Nutrition Facts
Calories |
144174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15381.3 g | 19720% | |
| Saturated Fat | 2535.6 g | 12678% | |
| Polyunsaturated Fat | 3013.2 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 13979 mg | 608% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 1.1 g | ||
| Protein | 1311.3 g | 2623% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 67.4 mg | 374% | |
| Potassium | 13384 mg | 285% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
