This Thanksgiving, switch it up with this Cajun Deep Fried Turkey Recipe! This step-by-step guide to deep-frying turkey will uses a simple rub and injection liquid.
Thanksgiving is coming up in a few weeks, and that means it’s time to start talking turkey! Making a juicy turkey for Thanksgiving is an American tradition, and each family has their favorite cooking method for delicious turkey.
My Mom has always oven baked her turkey. My husband’s family likes to smoke turkey. And my little family? We deep fry our turkeys! We love this Deep Fried Cajun Turkey recipe, and it’s become a new tradition.
Today, I’m sharing with you a recipe for Deep Fried Cajun Turkey, and also some basic tips and tricks on frying whole turkeys, so that you can create your own masterpiece this Thanksgiving!
As a lover of bold Cajun cuisine, I look forward to indulging in a crispy juicy cajun fried turkey every holiday season. And after years of trial and error I’ve finally perfected my recipe for this Louisiana specialty.
In this article I’ll walk through my foolproof method for making fried turkey with an addictive Cajun twist. From brining techniques to frying tips you’ll learn everything needed to wow your guests with the best cajun fried turkey they’ve ever tasted.
So grab your injector and cast iron pot, and let’s get cooking!
Why Go Cajun for Fried Turkey?
Before we dive in, let’s look at what makes cajun fried turkey so special. The marriage of crispy fried poultry and zesty Cajun flavors is an absolute winner.
A properly fried turkey delivers:
- Juicy, moist meat beneath ultra crispy skin
- Seasoning that permeates every bite
- Quicker cook time than roasting
- Showstopping presentation
Coating the bird in trademark Cajun spices and aromatics takes it to the next level. Think savory cayenne and black pepper heat, onion and garlic pungency, with a touch of tang from hot sauce.
The result is a turbo-charged turkey that will be the star of your holiday table. Your guests will beg you to make it again and again!
Selecting the Right Turkey for Frying
While any whole turkey can be fried, you’ll get optimal results with:
- Fresh (not frozen) turkey – For even cooking and moisture
- 10-15 pounds – Easier to maneuver in the pot than huge birds
- No added basting liquids – Can cause pot overflow
- Thawed completely if frozen
I prefer smaller turkeys so seasoning permeates the meat and the skin fries up extra crispy. Don’t worry, a 10-12 pound bird feeds plenty for holiday gatherings.
My Signature Cajun Fried Turkey Brine
Here’s where we infuse the turkey with finger-licking Cajun flavor. I inject a zesty brine deep into the meat that ensures every bite pops with spice and seasoning.
Brine Ingredients:
- 2 cups melted butter
- 1 bottle Cajun seasoning – My favorite is Slap Ya Mama
- 1⁄4 cup Louisiana hot sauce
- 1⁄4 cup Worcestershire sauce
- 7 oz beer – I use a light lager
- 1⁄4 cup onion juice
- 1⁄4 cup garlic juice
- 1 tsp cayenne pepper
- 2 tbsp black pepper
Brining Method:
- Melt butter in a saucepan then whisk in all other ingredients until blended.
- Use an injector syringe to penetrate deep into the turkey, injecting the marinade into legs, thighs, breasts, and wings.
- Place turkey in a large plastic bag, seal, and refrigerate 8+ hours.
- Remove turkey from fridge 1 hour before frying to bring closer to room temp.
The butter keeps the meat supple and moist while the spices infuse flavor. I love how the onion, garlic, hot sauce, and Worcestershire permeate the bird.
Let’s get to frying!
Fryer Setup and Oil Type
While you can fry in a pot, I prefer using an electric turkey fryer. Features like auto temperature regulation and lifting hooks make the process easier.
I recommend using peanut oil for frying. It has a high smoke point and neutral taste that doesn’t mask the turkey’s flavor. Make sure you have at least 3 gallons of oil to submerge the turkey.
Safety reminder: Set up your fryer outside on a flat surface, well away from anything flammable. Never leave the oil unattended.
Time to Fry!
Once your fryer is set up and oil is at temperature (365°F), it’s go time!
- Carefully lower the turkey into the hot oil using the fryer hooks. The bird should be fully submerged.
- Fry for approximately 3 minutes per pound, about 35-40 minutes total.
- Use a thermometer to check doneness – target 165°F in the thickest part of the thigh.
- Remove turkey slowly and let rest 20 minutes before carving.
As the turkey fries, you’ll hear it bubbling and sizzling away. The aromas of garlic, onion, and seasoning will fill the air. Nothing beats the anticipation!
The wait is worth it when you bite into tender, flavored meat topped with crispy, craggy, spiced skin. Fried turkey perfection!
Make It a Cajun Feast!
A cajun fried turkey calls for equally bold side dishes. Some of my favorites:
- Spicy andouille sausage cornbread dressing
- Shrimp etouffee
- Dirty rice
- Roasted Cajun vegetables
- Sweet potato casserole
- Pecan or sweet potato pie
Go all out with a spread of Southern and Louisiana classics to complement the dynamic flavors of your fried bird. A Cajun-themed feast is a surefire way to wow your Thanksgiving or Christmas guests.
Quick Tips for Fried Turkey Success
- Inject deeply to maximize flavor
- Allow turkey to rest after frying before carving
- Use thermometer to verify doneness
- Safety first – no kids or pets near the fryer, watch oil closely
- Store leftover oil safely for reuse
How to Choose the Right Turkey
When choosing a whole bird, you first need to identify whether you’d like to buy a frozen turkey or fresh turkey. And, that choice largely depends on when you need the cook the turkey!
Fresh birds have limited availability, typically just the two weeks prior to Thanksgiving. So, if you’re making a Christmas turkey, frozen will be your only choice.
Frozen turkeys are available year round, but you will need to allow several days for defrosting. I chose a 15-pound turkey. It was frozen, so I had to put it in the refrigerator three days before cooking to defrost.
You will need about 1.25 pounds of turkey (bone-in) per person.
Dry Brines vs. Wet Brines and Injections
I prefer a dry brine or rub for my whole turkeys. Soaking a big bird in a wet brine water bath for several days is a bit questionable on the safety side, and it’s also a time consuming process, especially for extra large birds.
In addition to a dry rub, I inject my turkey with a yummy injection fluid.
Fried Turkey | Cajun Fried Turkey Recipe
FAQ
Should I inject my turkey before frying?
How do you get crispy skin on deep fried turkey?
What type of oil is best for deep frying turkey?
Do you need to season a turkey before deep frying?