-
-
My review
Cajun Deep-Fried Turkey
Peg in East Tennessee
"Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 1036 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
- Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
- When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
- Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.
Footnotes
- Editor's Note
- The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore the nutritional values represented may not be accurate.
Nutrition Facts
Per Serving: 1036 calories; 70.9 g fat; 2.8 g carbohydrates; 91.2 g protein; 346 mg cholesterol; 682 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 28Most helpful
Most positive
Least positive
Newest
11/22/2008
Didn't try the recipe yet, just thought I'd add a note. To measure for the oil, place the turkey in the cooking basket and lower into the pot. Add enough water until it is one inch above the tur...
8/30/2008
This was my first attempt at deep frying a turkey and I don't see how it can get any better. I just bought a 28qt. electric deep fryer and it recommended cooking at 400* though. Everything still...
1/1/2008
My first Fried turkey. The flavor was great but I didn't expect the wings and most of the legs to be inedible. I'm a dark meat guy and so I had a thigh and it was amazing.
10/29/2011
Want to try this but...where the heck do you find onion juice these days? I don't think I've seen that since the 70's...
11/21/2012
Warning! If this is your first time frying a turkey, you might want to avoid a Cajun rub. I used it on my first fried turkey. After the appropriate time had elapsed, I pulled the bird out of the...
12/4/2009
Didnt get to deep fry it because no one brought me a fryer so I marinated for like 3 days then baked it in the oven it was so good it all feel off the bone it was excellent best turkey I ever ha...
11/22/2012
I have fried well over one thousand turkeys since the eighties. It is a wonderful way to enjoy the bird, but it doesn't need to be so complicated. Oil heated to 350 F., 3 1/2 minutes per pound ...
11/15/2011
I usually purchase ready made injector but we have eliminated black pepper from our diet and reduced our salt, so I will be using this recipe from now on and just substitute white pepper. For th...
1/9/2008
We tried this on the turkey we fried for Christmas - it was the best flavor yet!