Deep Fried Cajun Turkey Recipe
Perfect for summer gatherings, Thanksgiving, and any time you want to spice up your poultry dish, this deep-fried Cajun turkey recipe will have your guests asking for seconds. Featuring a deliciously crispy exterior and a juicy, flavorful interior infused with Cajun spices and herbed butter, it’s a showstopper that’s worth the effort. Be sure to prepare this outdoors on a bright sunny day, as the deep frying process requires ample space and caution.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole turkey (12-16 lbs) | 1 |
| Butter | 1/4 cup |
| Olive oil | 4 tbsp |
| Garlic cloves | 4, crushed |
| Fresh sage leaves | 2 sprigs |
| Fresh rosemary | 2 sprigs |
| Fresh thyme | 1 sprig |
| Ground black pepper | 2 tsp |
| Cajun seasoning mix | To taste |
| Canola oil (for frying) | Enough to cover turkey in fryer |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 961 |
| Total Fat | 53.7g |
| Saturated Fat | 16g |
| Cholesterol | 382.7mg |
| Sodium | 394.9mg |
| Total Carbohydrates | 0.2g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 111.3g |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Recipe Yield: 1 whole turkey (serves approximately 8-12 people)
Instructions
-
Prepare the Turkey for Frying
Begin by ensuring you have a clean, dry, and thawed turkey (12 to 16 lbs) for the deep frying process. Set up your outdoor frying station in a safe, open area away from buildings, trees, or anything that can catch fire. -
Mark the Water Line
Fill the deep fryer with water and carefully place the turkey inside. Ensure the turkey is fully submerged. Use a marker to mark the water line on the fryer, then remove the turkey and dry the fryer completely, ensuring not to disturb the water line marking. This marking will help you measure how much oil to add later. -
Add Oil to the Fryer
Empty the fryer of any remaining water, then fill it with enough canola oil to reach the marked water line. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for accuracy. -
Prepare the Herbed Butter Mixture
While the oil is heating, melt 1/4 cup of butter and 4 tablespoons of olive oil in a small pot over low heat. Add the fresh sage, rosemary, thyme, and crushed garlic cloves to the mixture. Let this simmer for about 15 minutes, allowing the herbs and garlic to infuse the butter-oil mixture. Once done, strain the mixture to remove the herbs and garlic, then set aside, saving the infused butter and oil for injecting and seasoning the turkey. -
Tie the Turkey
To ensure the turkey stays in place while frying, tie its legs and wings with cotton string. This step will help the bird cook evenly and keep the turkey in a compact position, making it easier to handle. -
Infuse the Turkey with Flavor
Carefully loosen the skin of the turkey, being gentle not to tear it. Place the strained garlic and herbs under the skin, ensuring the flavor is distributed across the breasts and thighs. Using a marinade injector, inject the herbed butter-oil mixture into the breast and legs of the turkey, ensuring the meat is fully infused with the rich flavors. -
Season the Turkey
Generously rub the Cajun seasoning mix both inside and outside the turkey. Make sure to coat every surface of the bird for that signature Cajun spice kick. -
Fry the Turkey
Once the oil is heated to 350°F, carefully lower the turkey into the hot oil, breast side up. Caution: the oil will splatter when the turkey hits the oil, so make sure to lower the bird slowly and steadily. Fry the turkey for 3 1/2 minutes per pound. For example, if your turkey weighs 14 lbs, it will need to fry for about 49 minutes. -
Check the Temperature
Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the thermometer inserted into the thigh reads 180°F. This ensures the turkey is cooked through and the meat is tender. -
Drain and Rest the Turkey
Once the turkey has finished frying, carefully remove it from the hot oil and place it on a platter lined with paper towels to drain any excess oil. Allow the turkey to rest for 15 to 20 minutes. This resting period helps the juices redistribute throughout the meat, ensuring a moist and flavorful turkey. -
Carve and Serve
After resting, carve the turkey as you would normally, slicing through the crispy skin to reveal the juicy, flavorful meat underneath. The herbed butter and Cajun spices will have infused the meat, resulting in a deliciously spicy and savory dish.
Notes & Tips:
- Safety First: Always fry your turkey outdoors in a safe, open area. Ensure there is no flammable material nearby, and never leave the fryer unattended.
- Fryer Temperature: Make sure to use a thermometer both for the oil temperature and the internal temperature of the turkey to ensure safety and proper cooking.
- Seasoning Adjustments: If you prefer a milder flavor, you can adjust the amount of Cajun seasoning to your liking. Feel free to substitute the herbs with your preferred fresh herbs for a unique twist.
This deep-fried Cajun turkey is perfect for family gatherings, summer barbecues, or Thanksgiving. The crispy skin, infused with rich butter and aromatic herbs, combined with the spicy Cajun kick, makes this turkey a memorable dish for any occasion.
