Cajun Deep Fried Turkey
Cajun deep fried turkey offers crispy, flavorful skin with tender, juicy meat, perfect for festive gatherings and lovers of bold spices and outdoor cooking.
Ingredients
Instructions
- Saute liquid garlic, liquid onion, liquid celery, red pepper, salt, Tabasco, and liquid crab boil or Old Bay seasoning until salt and pepper are dissolved.
- Fill the injector with the mixture and inject turkey at the breast, wings, drumsticks, thighs, and back.
- Allow the marinated turkey to sit in the refrigerator or ice chest for 24 hours.
- Use a 10-gallon pot for frying the turkey.
- Bring peanut oil to 350°F (175°C) temperature in the pot.
- Carefully lower the turkey into the hot oil and fry for 38 to 42 minutes.
- Turkey should float to the surface after about 35 minutes; cook an additional 5 to 7 minutes.
- Tie turkey legs with 1/2-inch cotton ropes if desired for easier removal from the frying pot.
Tips & Substitutions
For an extra layer of flavor, consider adding some lemon zest or herbs like thyme and rosemary to the injection mixture. If you prefer a less spicy version, reduce the amount of Tabasco or substitute with a milder hot sauce. Ensure the turkey is completely thawed and dry before frying to prevent oil splatter.
Serving Suggestions
Serve the Cajun Deep Fried Turkey with classic sides like coleslaw, cornbread, or a spicy jambalaya for a true Southern feast. This dish also pairs beautifully with Shrimp In Butter Sauce to enhance the seafood aspect of your meal. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Leftover fried turkey can be stored in an airtight container in the refrigerator for up to 4 days. For best results, reheat in an oven at 350°F (175°C) until warmed through, which will help retain the crispy texture. Avoid microwaving, as it can make the skin soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cajun Deep Fried Turkey contains roughly 139 calories, with 8g protein, 1g carbohydrates, and 12g fat. It is a good source of protein (15% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1944mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the turkey is done frying?
The turkey is done when it floats to the surface, generally around 35 minutes. Allow it to cook for an additional 5 to 7 minutes to ensure it's fully cooked. For safety, use a meat thermometer to check that the internal temperature reaches at least 165°F (74°C).
Can I use a different type of oil for frying?
While peanut oil is preferred for its high smoke point and flavor, you can substitute with other oils like canola or vegetable oil. Just be cautious of the oil's smoke point to prevent burning during frying.
What should I do if I don't have a meat injector?
If you don't have a meat injector, you can marinate the turkey in a brine made with the same ingredients for at least 24 hours. This method won't provide the same depth of flavor but will still enhance the turkey's taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).