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!
Cajun turkey fried injection recipes are a game-changer for anyone looking to make a juicy, flavorful turkey for the holidays or other special occasions. As an avid home cook and blogger, I’ve tried my fair share of methods for cooking turkey over the years. However, injecting a spicy, bold Cajun marinade directly into the meat before frying is hands-down my favorite technique.
In this comprehensive guide, I’ll walk through everything you need to know to make the best Cajun fried turkey, from choosing the right ingredients for your injection marinade to frying tips and tricks Let’s get started!
Why Try Cajun Fried Turkey Injection?
Frying a turkey produces incredibly moist, tender meat enclosed in an insanely crispy, golden fried exterior. It’s a foolproof cooking method that never disappoints. However, flavor can be lacking with just a plain fried bird.
That’s where a zesty Cajun injection marinade comes in. The marinade permeates deep into the meat to provide a big flavor punch in every single bite. Common ingredients like cayenne pepper, paprika garlic, and onion infuse the turkey with the quintessential flavors of Cajun cuisine.
Other benefits of this cooking method include
- Keeps meat incredibly juicy and tender during frying
- Allows you to customize flavor profile to your taste
- Adds excitement and flair to your holiday table
- Works for whole turkeys or just breasts
If you want your guests raving about your fried turkey this year, a spicy Cajun injection is the way to go. The WOW factor is so worth the minimal effort.
Choosing Your Cajun Injection Ingredients
There are endless options when it comes to the ingredients for your Cajun turkey injection. Below are some of my personal favorites to include:
Cajun Seasoning – The store-bought blend or your own homemade mixture. Start with 2-4 tablespoons.
Vegetable or Olive Oil – Helps the seasoning blend penetrate the meat. Use 1/4 to 1/2 cup.
Hot Sauce – I prefer Louisiana-style hot sauces. Add 2-6 tablespoons for some heat.
Worcestershire Sauce – Boosts umami flavor. 1-2 tablespoons is plenty.
Broth or Juice – Chicken or turkey broth and apple juice or cider work well. Use 1/2 to 1 cup.
Spices – Cayenne, paprika, garlic powder, black pepper, onion powder, oregano, and thyme.
Acids – Lemon juice, vinegar, or buttermilk tenderize the meat. Use 1/4 cup.
Sweetener – Honey, brown sugar, or maple syrup balance the heat. Add 1-2 tablespoons.
Mix and match components based on your preferences to craft your own signature Cajun turkey injection.
Step-By-Step Instructions
Armed with your ingredients, it’s time to marinate and fry your turkey. Follow these simple steps:
1. Combine Injection Ingredients – Whisk together all ingredients for your marinade in a small bowl.
2. Inject Turkey – Using an injection syringe, inject the marinade deep into the turkey breasts, thighs, and legs. Target different angles and spots.
3. Marinate Turkey – Let the turkey marinate in the fridge for at least 4 hours, preferably overnight. This allows the flavors to permeate.
4. Preheat Oil – Heat peanut oil to 350°F in your turkey fryer. Use enough to submerge the turkey completely.
5. Fry Turkey – Slowly lower the turkey into the hot oil using the fryer basket. Fry for roughly 3-4 minutes per pound.
6. Check Internal Temp – Test the internal temperature in the thickest part of the thigh. Aim for 165°F.
7. Rest and Carve – Allow the turkey to rest for 15-30 minutes before slicing to let juices settle.
And that’s it! Your spicy, ultra-juicy Cajun fried turkey is ready to feast on. Round out the meal with all your favorite turkey day sides.
Handy Tips for Success
Frying a whole turkey can be intimidating for newbies. Keep these tips in mind:
- Choose a smaller 10-12 lb turkey if it’s your first time frying
- Inject the day before for maximum flavor infusion
- Use an oven-safe thermometer to monitor oil temp
- Wear long sleeves and gloves to avoid burns
- Don’t overfill the fryer with oil to avoid spillover
- Check the internal temp in multiple spots with a meat thermometer
- Have a fire extinguisher on hand just in case
- Allow ample time for the cooked turkey to rest before carving
Take it slow, be diligent about oil temperature, and rely on a meat thermometer for perfect results every time.
Troubleshooting Common Issues
Even seasoned fryer pros occasionally run into problems. Here’s how to troubleshoot the most common fried turkey issues:
Undercooked Turkey – Fry longer and double check the internal temperature. Thigh should reach 165°F.
Overcooked, Dry Turkey – Don’t fry as long next time and start checking temp sooner. Stop frying at 165°F.
Uneven Cooking – Increase marinade infusion time. Inject especially thoroughly in thick areas like thighs.
Bland Flavor – Use more spices and seasonings in your injection marinade. Marinate for longer.
Burnt Flavor – Oil may have overheated. Maintain steady temp between 325-350°F.
Greasy Skin – Pat turkey dry before frying. Don’t overfill oil. Fry upside down to start.
With a little trial and error, you’ll be pumping out perfect fried Cajun turkeys in no time!
Favorite Cajun Injection Recipes to Try
Once you get the basic technique down, have fun concocting your own signature Cajun injections. For a little inspiration, here are three of my favorite recipes:
Spicy Cajun Injection – For serious heat lovers. Uses cayenne, hot sauce, chili powder, paprika, and black pepper.
Maple-Bourbon Injection – A sweeter take featuring maple syrup, bourbon, brown sugar, and Cajun seasoning.
Citrus Herb Injection – Brightens up the flavor with lemon juice, orange juice, rosemary, oregano, and garlic.
Mix, match, and customize to suit your tastes. The possibilities are endless!
Frequently Asked Questions
If you’re new to Cajun fried turkey injection, chances are you have some questions. Here are answers to some of the most common FAQs:
Is injecting safe? Yes, as long as you use fresh ingredients and proper food handling techniques. Discard any leftover marinade.
Do I need a meat injector? You can use a brine injector, syringe, or even just spoon/pour the marinade over the turkey. But a meat injector makes it much easier.
Can I inject a turkey breast? Absolutely! Bone-in and boneless turkey breasts work great. Adjust cook times.
How long does it take to fry? Estimate 3-4 minutes per pound. A 12 lb turkey takes 45-60 minutes at 350°F oil temp.
What oil do you recommend? Peanut and canola oils work well for deep frying with high smoke points.
Don’t be shy about trying this game-changing cooking method for your next turkey feast. Just make sure your guests are ready for some seriously kickin’ Cajun flavor!
The Takeaway
Cajun turkey fried injection recipes take your holiday bird from bland and boring to bold, juicy, and full of spice. The key is constructing a flavorful marinade with staple Cajun ingredients like hot sauce, Cajun seasoning, Worcestershire, and plenty of garlic and pepper. Inject the mixture into the meat before frying for maximum infusion. Maintain proper oil temperature, fry until 165°F internal temp, and let rest before serving. Troubleshoot any issues and get creative with your own signature injection marinades. With this foolproof method, you’ll never cook turkey the same way again!
When should you inject a turkey before frying?
You can inject the turkey right before cooking it.
But, feel free to inject it up to 12 hours before cooking, then allow it to rest in the refrigerator.
How to inject a turkey for deep frying
You can add flavor and moisture to your turkey through injecting it with an injection liquid, and then applying savory dry rub.
You will need about one ounce of injection liquid for every pound of turkey, and an injector.
I have a recipe for a spicy injection marinade below, or you can purchase a pre-made injection liquid like this one. It is VERY good!
Or, you can use my basic turkey injection recipe that uses Worcestershire sauce.
Here’s how to inject a whole turkey:
- Inject the liquid into the meaty parts of the bird, plunging the needle in as deep as possible. I like to start in the thickest part of the breast.
- Then, adjust the needle in a different direction, inserting more liquid. Doing this minimizes the amount of holes you have to make in the bird. Less holes means less ways for moisture to seep out!
- Aim for a 1/2 ounce to 1 ounce injected per hole.
- Once the bird is injected, pat the skin dry again and apply a flavorful spice rub. Rub it deeply into the skin and into the internal cavity of the turkey.