Cajun Deep-Fried Turkey Recipe
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.
Deep-frying a turkey takes place outdoors. A twelve pound turkey will cook for about 45 minutes. A whole peeled onion is used to keep the three gallons of oil from scorching.
Find top-recipes and tips for deep-fried turkey. This method is fun, fast, and produces the juiciest meat and crispiest skin you've ever served at Thanksgiving.
If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs.
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We made this for the first time a few years ago. It’s the only recipe we use now. For the beer I typically use Sam Adams or Guinness for the flavor. We inject the turkeys (we do 2 every Thanksgiving) the day before and let them sit for no more than 24 hours. If you’ve never fried a turkey, make sure you use peanut oil, any other oil will change the flavor. Typically you want to fry the turkey 3 minutes per pound. Make sure it is completely thawed out as well and despite the scare tactic that the news and fire departments like use, just don’t dropped the turkey into the fryer. Just lower it slowly. A 14lb turkey will take about 43-45 minutes to cook. This recipe makes them crispy on the outside and juicy on the inside.
This mean rub adds a flavorful zest to deep-fried turkey!
Seasoned with spicy Cajun seasoning and cayenne pepper, this deep-fried turkey takes the holiday dinner's starring role to new heights.
This is one of the most flavorful and moist turkeys you will ever savor. Easy to prepare, a definite hit at parties, this is how Thanksgiving was meant to be enjoyed! I like to use about a 16-pound bird.