"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." — Peg in East Tennessee
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Louisiana-style hot sauce
ground black pepper
7 fluid ounces
peanut oil for frying, or as needed
1 (12 pound)
whole turkey, neck and giblets removed
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!!
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.
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.
Want to try this but...where the heck do you find onion juice these days? I don't think I've seen that since the 70's...
Didnt get to deep fry it because no one brought me a fryer so I marinated for like 3 days then baked it in the oven it was so good it all feel off the bone it was excellent best turkey I ever had a lil spicy to some people but it was great even my kids ate it...
Warning! If this is your first time frying a turkey, you might want to avoid a Cajun rub. I used it on my first fried turkey. After the appropriate time had elapsed, I pulled the bird out of the oil and it was BLACK! Not dark brown, but the color of your car tires. My first thought was "I hope KFC is open today." I took it inside and put it on the table. Everyone looked at it with their mouth hanging open. Dinner was ruined. Finally, my teenage nephew cut off a piece and tried it and said, "This is really good." He was right. It was the best turkey I had ever had. I realized I had made 'blackened turkey'.
A few years ago, the price of peanut oil went through the roof and the size of the container went from 5 gal to 3 gal. It would have cost me nearly $70 just for the oil and I said, no more. My wife bought me an oil-less turkey fryer made by CharBroil. Instead of using 5 gal. of oil, I now use about a handful to rub on the skin. It cooks just as fast and tastes almost the same, with no danger of spilling hot oil or trying to figure out what to do with it after it cools down. I love it.
We tried this on the turkey we fried for Christmas - it was the best flavor yet!
I usually purchase ready made injector but we have eliminated black pepper from our diet and reduced our salt, so I will be using this recipe from now on and just substitute white pepper. For those looking for garlic juice and onion juice, it can be found at most larger grocery stores, just ask where to find it.
In addition to following another reviewers advice, I made only half which was enough for a 12 pound turkey. But I thought it would be too spicy with both hot sauce and cayenne, so I skipped the cayenne and it was perfect for adults and children alike. I found it needed some extras so I added a few shakes of nutmeg, 1 Tbsp of granulated onion and granulated garlic, 1 Tbsp of prepared mustard and 1 tsp of ground mustard, 1 tsp chili powder and 1/2 tsp chipotle sauce. We got rave reviews from the family!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Deep-Fried Turkey
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 639
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