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Cajun Deep Fried Turkey

Cajun deep fried turkey is injected with seasoned butter and broth, then fried until the thickest parts reach 165°F. An uncovered chill seasons the bird and helps the skin dry for frying.
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Prep Time 30 minutes
Cook Time 56 minutes
Chilling and resting (minimum) 8 hours 20 minutes
Total Time 9 hours 46 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, completely thawed, neck and giblets removed
  • 0.5 cup unsalted butter melted
  • 0.5 cup chicken broth
  • 3 tbsp Cajun seasoning divided
  • 1 tsp garlic powder
  • 3 gallons peanut oil to 4 gallons, as needed to reach the marked fill level

Equipment

  • 1 30-quart outdoor turkey-fryer pot
  • 1 outdoor turkey fryer
  • 1 meat injector
  • 1 rimmed baking sheet
  • 1 fryer basket

Method
 

  1. Pat the turkey dry inside and out, making sure the cavity contains no ice or water; do not rinse it.
  2. For the oil-level test, set a 30-quart outdoor turkey-fryer pot on level ground.
  3. Place the turkey in its basket inside a clean, leakproof food-safe bag with the air pressed out.
  4. Add cold water until it reaches about 1 inch above the turkey without exceeding the fryer’s maximum-fill line, then mark the level.
  5. Remove the turkey and discard the water, then dry the pot and basket completely.
  6. Whisk the melted butter, chicken broth, 2 tablespoons of the Cajun seasoning, and garlic powder until combined.
  7. Whisk the mixture again as needed while injecting.
  8. Use a meat injector to distribute the mixture in small amounts throughout the breasts, thighs, and drumsticks.
  9. Rub the remaining 1 tablespoon Cajun seasoning over the turkey’s skin and inside the cavity.
  10. Refrigerate the turkey uncovered on a rimmed baking sheet for 8 to 24 hours.
  11. Set the fryer outdoors on level, noncombustible ground at least 10 feet from buildings, and never use it in a garage, on a deck, or under a roof.
  12. Add peanut oil to the marked level without exceeding the maximum-fill line.
  13. Heat the oil to 350°F, following the fryer manufacturer’s directions.
  14. Pat the turkey completely dry again, including the cavity.
  15. Place the turkey breast-side up in the fryer basket.
  16. Turn off the burner and lower the basket slowly into the oil.
  17. Turn the burner back on and maintain the oil between 325°F and 350°F.
  18. Fry for 3 to 4 minutes per pound, about 36 to 56 minutes, checking the thickest parts of the breast and thigh without touching bone.
  19. Remove the turkey when both reach 165°F.
  20. Lift the basket carefully and let the turkey drain over the pot.
  21. Transfer the turkey to a wire rack and rest for 20 minutes before carving.

Notes

For safe frying, make sure the turkey is completely thawed and dry before lowering it into the oil. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a peanut allergy, use a high-heat neutral oil such as canola oil.