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Cajun Deep Fried Turkey

Cajun deep fried turkey is injected with seasoned butter, coated in a spicy Cajun rub, and fried until the breast and thigh reach 165°F. The result is crisp, well-seasoned skin and juicy meat for a holiday centerpiece.
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Prep Time 30 minutes
Cook Time 51 minutes
Chilling and resting 1 hour 20 minutes
Total Time 2 hours 41 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 12- to 14-pound, completely thawed, giblets and neck removed
For the Cajun injection
  • 1 cup low-sodium chicken broth
  • 0.5 cup unsalted butter melted
  • 2 tbsp Cajun seasoning
  • 1 tbsp hot sauce
  • 1 tsp garlic powder
For the Cajun rub
  • 2 tbsp Cajun seasoning
  • 1 tbsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
For the frying
  • 3 gal peanut oil or the amount needed to reach the marked fill level

Equipment

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

Method
 

Prepare the fryer and turkey
  1. Set up a 30-quart outdoor turkey fryer on flat, level, noncombustible ground at least 10 feet from buildings, decks, trees, and other structures; never fry indoors or under a roof.
  2. Put the turkey in the empty fryer pot and add water just to cover it.
  3. Remove the turkey and mark the water level, making sure it is below the fryer’s maximum-fill line.
  4. Discard the water, then wash and thoroughly dry the pot and basket.
  5. Pat the turkey completely dry; use a larger fryer or smaller turkey if the marked level is too high.
Make the injection
  1. Whisk the chicken broth, melted butter, Cajun seasoning, hot sauce, and garlic powder together until combined.
Season the turkey
  1. Using a meat injector, distribute all the injection mixture in small amounts throughout the breast, thighs, and drumsticks.
  2. Mix the Cajun seasoning, kosher salt, paprika, garlic powder, and cayenne pepper.
  3. Rub the mixture under the breast skin, over the turkey’s exterior, and inside the cavity.
  4. Refrigerate the turkey uncovered for 30 to 60 minutes.
Fry the turkey
  1. Add peanut oil to the marked level in the dry pot, never exceeding the fryer’s maximum-fill line.
  2. Heat the oil to 350°F using the fryer’s thermometer.
  3. Turn off the burner and lower the turkey slowly into the oil with the fryer basket.
  4. Relight the burner once the turkey is submerged and the oil has settled; maintain the oil between 325°F and 350°F.
  5. Fry for about 3 1/2 minutes per pound, or 42 to 49 minutes for a 12- to 14-pound turkey, keeping the oil between 325°F and 350°F.
  6. Begin checking near the end of the estimated time and continue frying as needed until the thickest part of the breast and the innermost thigh reach 165°F, without touching bone.
  7. Lift the basket and let the turkey drain over the pot for 1 to 2 minutes.
  8. Transfer the turkey to a large rimmed baking sheet and rest for 20 minutes before carving.

Notes

Use a fully dry turkey and pot to help prevent oil splatter. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a peanut allergy, use a high-smoke-point frying oil such as canola oil.