Cajun Deep-Fried Turkey

4.8
(45)

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.

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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 2 cups butter

  • ¼ cup onion juice

  • ¼ cup garlic juice

  • ¼ cup Louisiana-style hot sauce

  • ¼ cup Worcestershire sauce

  • 2 tablespoons ground black pepper

  • 1 teaspoon cayenne pepper

  • 7 fluid ounces beer

  • 3 gallons peanut oil for frying, or as needed

  • 1 (12 pound) whole turkey, neck and giblets removed

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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
71g Fat
3g Carbs
91g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 1036
% Daily Value *
Total Fat 71g 91%
Saturated Fat 30g 151%
Cholesterol 346mg 115%
Sodium 682mg 30%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 91g
Vitamin C 5mg 24%
Calcium 105mg 8%
Iron 6mg 36%
Potassium 989mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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