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Cajun Deep-Fried Turkey

Cajun Deep-Fried Turkey

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Peg in East Tennessee

Peg in East Tennessee

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1036 kcal
  • 52%
  • Fat:
  • 70.9 g
  • 109%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 91.2 g
  • 182%
  • Cholesterol:
  • 346 mg
  • 115%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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.
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Reviews

donnag_205
97

donnag_205

11/22/2008

Didn't try the recipe yet, just thought I'd add a note. To measure for the oil, place the turkey in the cooking basket and lower into the pot. Add enough water until it is one inch above the turkey. Remove the turkey and basket from the pot. Measure the water level from the top of the pot. This is the amount of oil you will need to use to fry your turkey. If your water level is above the recommended oil level marked on the pot, the turkey is too big and shouldn't be fryed. 12 lb or smaller turkey is recommended. This is less messy than measuring the turkey in the oil. Remember to thoroughly dry your turkey inside and out and dry the pot too. Never leave your pot unattended. Happy eating!!

orgasmatron
77

orgasmatron

8/30/2008

This was my first attempt at deep frying a turkey and I don't see how it can get any better. I just bought a 28qt. electric deep fryer and it recommended cooking at 400* though. Everything still came out perfect. I also added a little chipolte pepper and put on a cajun seasoning (mccoormick) rub on the skin and under the skin. I was asked to show up at my brothers house next week for a party he's throwing and do another one. Pretty damn cool for my first time. Thank you so much.

Michael
55

Michael

1/1/2008

My first Fried turkey. The flavor was great but I didn't expect the wings and most of the legs to be inedible. I'm a dark meat guy and so I had a thigh and it was amazing.

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