This Thanksgiving, try something different with this Deep-Fried Turkey recipe! This method will show you how to make deep-fried turkey using a simple rub and injectable liquid.
It’s almost time to talk about Thanksgiving—just a few weeks away—and how to make a juicy bird. Every American family has a preferred way to cook Thanksgiving turkey.
My Mom has always oven baked her turkey. My husband’s family smokes their birds. And my small family? We’re big fans of deep-frying turkeys, and we’ve started a new tradition with this Deep Fried Cajun Turkey recipe.
In order to help you make your own Thanksgiving masterpiece, I’m going to share with you a recipe for Deep Fried Cajun Turkey as well as some basic tips and tricks for frying whole turkeys!
This recipe combines the best of both worlds, using the Cajun Fried Turkey recipe from Allrecipes and the Fried Turkey Rub with Cajun Injection recipe from Food.com to create a truly exceptional Thanksgiving dish.
Ingredients:
- Turkey: 12-pound whole turkey, neck and giblets removed
- Rub:
- 1/4 cup chili powder
- 1/4 cup paprika
- 1/4 cup ground black pepper
- 2 tablespoons salt
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons cayenne pepper
- Cajun Injection:
- 12-24 ounces bottled beer
- 2-3 bay leaves
- 2 teaspoons crushed garlic
- 1-2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1/4 cup Louisiana hot sauce (optional)
- Frying:
- 3 gallons peanut oil for frying, or as needed
- Cooking thermometer
Instructions:
- Prepare the turkey: Rinse the turkey thoroughly and pat it dry with paper towels.
- Make the rub: Combine all rub ingredients in a small bowl and mix well.
- Rub the turkey: Generously apply the rub to the entire surface of the turkey, including under the skin.
- Marinate the turkey: Place the turkey in a large plastic bag and marinate in the refrigerator for 8-24 hours.
- Prepare the Cajun injection: Combine all injection ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the liquid is reduced to 1 cup. Strain the liquid and let it cool.
- Inject the turkey: Using a marinade injector, inject the Cajun injection into the turkey in several places, including the breasts, thighs, and legs.
- Heat the oil: Heat the peanut oil in a deep fryer or large pot to 365°F (185°C).
- Fry the turkey: Carefully lower the turkey into the hot oil. Fry for 3 minutes per pound of turkey, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Rest the turkey: Remove the turkey from the oil and let it rest on a serving platter for 20 minutes before carving.
Tips:
- For a crispier skin, you can pat the turkey dry again before frying.
- Be sure to use a deep fryer or pot that is large enough to accommodate the turkey without overcrowding.
- Use a cooking thermometer to ensure that the turkey is cooked through to a safe temperature.
- Let the turkey rest before carving to allow the juices to redistribute.
Additional Notes:
- This recipe is for a 12-pound turkey. If your turkey is larger or smaller, adjust the cooking time accordingly.
- The amount of Cajun injection you use will depend on the size of your turkey. Start with 1/4 cup and add more to taste.
- Be careful when frying the turkey, as the hot oil can splatter.
- This recipe is a great way to add some Cajun flavor to your Thanksgiving turkey.
Keywords: Cajun fried turkey Thanksgiving, recipe, injection rub, delicious, flavorful, easy, traditional
Meta Description: This Cajun fried turkey recipe is a delicious and flavorful way to add some spice to your Thanksgiving dinner. With a simple rub and injection, this turkey is sure to be a crowd-pleaser.
Headings:
- Cajun Fried Turkey: A Delicious and Flavorful Thanksgiving Tradition
- Ingredients
- Instructions
- Tips
- Additional Notes
- Keywords
- Meta Description
Bullet Points:
- This recipe is for a 12-pound turkey. If your turkey is larger or smaller, adjust the cooking time accordingly.
- The amount of Cajun injection you use will depend on the size of your turkey. Start with 1/4 cup and add more to taste.
- Be careful when frying the turkey, as the hot oil can splatter.
- This recipe is a great way to add some Cajun flavor to your Thanksgiving turkey.
Tables:
| Ingredient | Amount |
|---|---|
| Turkey | 12-pound whole turkey, neck and giblets removed |
| Chili powder | 1/4 cup |
| Paprika | 1/4 cup |
| Ground black pepper | 1/4 cup |
| Salt | 2 tablespoons |
| Onion powder | 1 1/2 tablespoons |
| Garlic powder | 1 1/2 tablespoons |
| Cayenne pepper | 1 1/2 tablespoons |
| Beer | 12-24 ounces |
| Bay leaves | 2-3 |
| Crushed garlic | 2 teaspoons |
| Worcestershire sauce | 1-2 tablespoons |
| Honey | 2 tablespoons |
| Louisiana hot sauce | 1/4 cup (optional) |
| Peanut oil | 3 gallons |
FAQs:
- Q: How long should I marinate the turkey?
- A: You should marinate the turkey for 8-24 hours.
- Q: How long should I fry the turkey?
- A: You should fry the turkey for 3 minutes per pound of turkey.
- Q: What temperature should the turkey be cooked to?
- A: The turkey should be cooked to an internal temperature of 165°F (74°C).
- Q: Can I use a different type of oil for frying?
- A: Yes, you can use vegetable oil or canola oil for frying.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make the rub and injection ahead of time and store them in the refrigerator. You can also marinate the turkey ahead of time and store it in the refrigerator.
This Cajun fried turkey recipe is a delicious and easy way to add some Cajun flavor to your Thanksgiving dinner. With a simple rub and injection, this turkey is sure to be a crowd-pleaser.
Preparing your Deep Fryer
- Place your fryer system outside, away from the house, on a level area. Determine the largest turkey that your frying system can handle by checking its capacity. Most fryers can accommodate an 18-lb turkey. To be safe, I usually buy a 15 to 17-pound turkey.
- The next step is to calculate the amount of oil needed to deep fry a turkey. Place the turkey in the frying pot and add water to the pot up to two inches above the turkey to determine how many gallons of oil you’ll need. Before using any spice rubs, remove the turkey from the pot and carefully pat the skin dry.
- After marking the water line with a piece of tape, drain the water and completely dry the pot.
- After adding enough oil to the pot to the desired level, take off the tape.
- Heat the oil to 375°F by turning up the heat to medium-high. Although vegetable oil works well, I believe peanut oil is the ideal oil for your fryer basket because it is neutral and has a high flash point, which will help you ensure that your fryer doesn’t smoke.
How to inject a turkey
By injecting your turkey with an injection liquid and then dusting it with a flavorful dry rub, you can enhance its flavor and moisture content.
You will need about one ounce of injection liquid for every pound of turkey, and an injector.
I have a recipe for a spicy injection marinade below, or you can purchase a pre-made injection liquid like this one. It is VERY good!
Alternatively, you can use my simple Worcestershire sauce-based turkey injection recipe.
Here’s how to inject a whole turkey:
- Insert the liquid into the bird’s meaty sections, making sure the needle is inserted as deeply as possible. I prefer to begin in the area of the breast that is thickest.
- Next, insert more liquid by adjusting the needle in a different direction. By doing this, you can reduce the number of holes you need to make in the bird. Less holes means less ways for moisture to seep out!.
- Try to inject between half and one ounce per hole.
- After the bird has been injected, pat the skin dry once more and rub in some tasty spices. Apply it generously to the skin and inside the turkey’s cavity.