Cajun Deep-Fried Whole Turkey
A whole turkey gets injected with a garlicky Cajun butter marinade, then deep-fried outdoors until impossibly juicy with shatter-crisp skin.
Fried turkey has become as much a Southern holiday tradition as the baked bird, prized for skin that crackles and meat that stays remarkably juicy in a fraction of the oven time. The injection marinade does the real work here, pushing bold Cajun flavor deep into the breast meat before it ever hits the hot oil. This is an outdoor project best done with a helper, a thermometer, and plenty of patience.
Ingredients
- 1 whole turkey (12 to 14 pounds), thawed and giblets removed
- 1 cup unsalted butter, melted
- 1/4 cup Cajun seasoning, divided
- 2 tablespoons hot sauce
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 3 to 5 gallons peanut oil, for frying
- 1 lemon, halved
Instructions
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1
Make the injection marinadeWhisk the melted butter with 2 tablespoons Cajun seasoning, hot sauce, Worcestershire sauce, and garlic, then let it cool slightly.
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2
Inject the turkeyUsing a marinade injector, inject the mixture evenly throughout the breasts, thighs, and legs, then rub the remaining Cajun seasoning all over the skin.
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3
Refrigerate overnightPlace the turkey in a large container or bag and refrigerate overnight, then let it sit at room temperature for 30 minutes before frying and pat it completely dry.
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4
Heat the oil outdoorsFill an outdoor turkey fryer with peanut oil to the level marked for your turkey's size and heat to 350°F, working on a flat, stable surface away from structures.
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5
Lower the turkey slowlyUsing the fryer's rig and appropriate protective gear, lower the turkey into the hot oil slowly and carefully to avoid splattering.
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6
Fry to temperatureFry for about 3 1/2 minutes per pound, until the internal temperature in the thickest part of the thigh reaches 165°F.
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7
Rest before carvingCarefully lift the turkey out, let it drain and rest for 20 minutes, then carve and serve with fresh lemon squeezed over the top.
Always measure the oil level with water and the turkey beforehand to prevent dangerous overflow once the bird goes into the hot oil.
Refrigerate carved turkey in an airtight container for up to 4 days, or freeze for up to 3 months, and reheat gently covered in a low oven.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
