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Sophie

Cajun Deep-Fried Turkey: Unlock Flavorful Perfection!

Cajun Deep-Fried Turkey is a flavorful and juicy dish, perfect for special occasions and gatherings, featuring a spicy Cajun seasoning blend.
Print Recipe
Prep Time 15 minutes
Servings: 8 to 10 servings
Course: Main Course
Cuisine: Cajun
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 14- pound whole turkey thawed and cleaned
  • 3 gallons peanut oil for frying
  • 1/4 cup Cajun seasoning store-bought or homemade
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon salt
  • 1 lemon halved
  • 1 onion quartered
  • 4 cloves garlic crushed
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

Method
 

  1. Begin by preparing the turkey. Pat it dry with paper towels, ensuring the cavity is also dry.
  2. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and salt.
  3. Rub the seasoning mixture all over the turkey, including under the skin and inside the cavity. Squeeze the lemon halves over the turkey and place them inside the cavity along with the onion, garlic, and thyme.
  4. Allow the turkey to marinate for at least 2 hours, or preferably overnight in the refrigerator for deeper flavor.
  5. When ready to fry, set up your deep fryer or a large, heavy-duty pot outdoors (ensure it's on a flat surface away from flammable materials). Fill it with peanut oil, leaving enough space for the turkey to be submerged without overflowing.
  6. Heat the oil to 350°F. Use a thermometer to monitor the temperature.
  7. Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy hook. Fry for about 3 to 4 minutes per pound. For a 12-pound turkey, this will take approximately 36 to 48 minutes.
  8. Once the turkey reaches an internal temperature of 165°F in the thickest part of the breast, carefully remove it from the oil and let it drain on a wire rack or paper towels.
  9. Allow the turkey to rest for at least 20 minutes before carving to let the juices redistribute.

Nutrition

Serving: 1servingCalories: 350kcalProtein: 30gFat: 25g

Notes

  • For a spicier turkey, increase the amount of cayenne pepper or add a few dashes of hot sauce to the marinade.
  • If you don’t have peanut oil, canola or vegetable oil can be used, but peanut oil provides the best flavor and high smoke point for frying.

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