Cajun fried turkey, but let's make it Southern style. This deep-fried turkey is made with that good old Cajun seasoning that will knock your socks off this Thanksgiving season! The crispy skin is only the beginning of this juicy bird!
We all have seen those beautiful photos of those beautiful deep-fried birds! You are probably like many who stare in amazement but have never attempted to make it. When, guess what? You no longer have to do that because I will teach you exactly how to do so. First, we must give credit to my father-in-law. I would be lying if I said this was all me. Lol, no way, I just watched and learned. So, let’s wait no further.
Whole turkey- You can use a 10 to 15-pound turkey, or you can go for a smaller turkey. It's your preference. Just make sure that your whole bird can fit into the hot oil.
Seasonings- I used a mixture of seasonings, but the main one I used was cajun seasoning. Here are a few others. Garlic powder, onion powder, paprika, dried thyme, oregano, black pepper, and salt.
Vegetable oil for frying- (enough to cover the turkey).
1. Begin by preparing your turkey as mentioned before—thawed, dried, and giblets removed.
2. In a small bowl, combine the chicken broth, melted butter, Worcestershire sauce, Cajun seasoning, garlic powder, and onion powder to create the injection marinade. Stir it well to ensure all the ingredients are fully incorporated.
3. Fill a cajun injector syringe with the marinade mixture. Inject the marinade into various parts of the turkey, such as the breasts, thighs, and drumsticks. Distribute the injections evenly, but be careful not to overdo it, as it may cause the turkey to become too saturated.
4. Once the injections are complete, proceed to season the turkey with a dry rub. Mix Cajun seasoning with some salt (if desired) and generously rub it all over the turkey, including under the skin, for added flavor.
5. Preheat your vegetable oil in a large pot or deep fryer to 350°F (175°C). Ensure there is enough oil to fully submerge the turkey, with a few inches of space from the top.
6. Carefully place the injected and seasoned turkey into the propane burner. Fry for approximately 3-4 minutes per pound or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. Once cooked, lift the turkey out of the oil and allow it to rest on a wire rack or paper towel to drain excess oil.
8. Let the turkey rest for about 20-30 minutes on paper towels before carving to allow the flavors and juices to settle.
9. Carve the outside of the turkey of the Cajun fried turkey, serve with your preferred side dishes, and enjoy your Thanksgiving dinner!
Instant-read thermometer- This will help you know whether or not your cajun fried turkey has reached its safe internal temperature.
Deep Frying- Be very careful with the amount of oil you place in the fryer basket. Don't go over the recommended oil temperature for your deep fried turkey. Always keep a fire extinguisher nearby in case of an accident.
Safety Clothes- The best thing to do for safety precautions is to wear long sleeves South Louisiana style.
If you have a small dinner with, let’s say, about nine people, then I would suggest you get a 9-pound Turkey. The rule for Turkey buying is usually 1 pound of Turkey per adult. So, if you have nine people, a 9-pound Turkey would be enough. If you want to save some Turkey for later to make those tasty Turkey sandwiches, buy a bigger Turkey.
To unthaw a frozen turkey, you need to unwrap it and place it in the sink. You can place cold water over the turkey to allow it to unthaw quickly. You can also sprinkle salt in the water to speed up the process. Let the turkey sit overnight. I know this process may seem long, but I definitely wouldn’t suggest cooking a frozen Turkey. It will not come out well.
I know many speak of injecting their Turkeys, and that is fine. I prefer to brine my Turkey. If you want a juicy Turkey, follow these steps. I must warn you that it will take some time, but it doesn’t matter because you know you will have beautiful results ahead. The first thing you need to do is place a stockpot on the stove and add two boxes of chicken broth, ½ onion, butter, salt, allspice berries, whole black peppercorns, garlic powder, Cajun creole seasoning, and brown sugar. Once that mixture comes to a boil, pour it into a container and let it cool. Once cooled, pour it into a bucket along with cool water. Sit the turkey, place a lid over the top, and let the turkey sit for 12 hours. Now it’s time to fry.
Once your brining process is complete, you can move to Turkey seasoning. I like to take my hands and rub the seasoning in. I guess this would be considered a “fried Turkey rub.” Now let’s get to the good stuff. Place some peanut oil in your Turkey fryer propane outdoor cooker. If you aren’t comfortable with using gas, you can also use a large deep fryer, but please remember not to overfill either one of these fryers with grease. If you overfill the pot, the oil will overflow into the propane. PLEASE, PLEASE BE CAUTIOUS!
Another way to do this is in the beginning stages, place the unthawed and unseasoned Turkey in the stockpot. Then put water until it’s at a good point once you have emptied the pot. Make sure to dry the pot because water and oil together are a big no-no. Once you have the peanut oil in the stockpot, wait until the grease reaches 350 degrees. Then place your Turkey inside the grease and put the top on. The rule of thumb is that for every pound of turkey, you should cook the turkey for 3 minutes. After the turkey is done, lift it and check the temperature. If it’s 170-175 degrees, let the grease drain and enjoy your deep-fried turkey.
Frying a turkey is not difficult. There is a red button-like object on the side of the turkey. Once this button has popped up, you will know your turkey is done. Another way to know is to stick a thermometer in Turkey. If the meat thermometer is reading 175 degrees, your fried Turkey is done.
Last Updated on November 21, 2023 by Ronalyn Alston | Published: November 9, 2020
November 9, 2020