Cajun Deep Fried Turkey
The bird is first injected with the Cajun spices, marinated overnight, then deep fried in less than an hour the next day!
- 2 c. butter
- 1/4 c. onion juice
- 1/4 c. garlic juice
- 1/4 c. Louisiana-style hot sauce
- 1/4 c. Worcestershire sauce
- 2 T. ground black pepper
- 1 tsp. cayenne pepper
- 7 fluid ounces beer
- 3 gal. peanut oil for frying or as needed
- 1 (12 lb.) whole turkey neck and giblets removed
- You will need the following equipment: A pot with basket, burner and propane tank; candy thermometer to measure heat oil; meat thermometer to test turkey doneness; safety goggles; fire-safe gloves and pot holders; fire extinguisher; seasoning injector.
- To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. (Be sure to measure for oil before marinating the turkey.)
- Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
- Use a marinade injecting syringe to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place the turkey in a Ziploc XL plastic bag or a Reynolds turkey-size nylon oven bag and pour the rest of the marinade over the bird. Seal the bag and place a pot or roaster pan under the bag in case of leakage. Marinate overnight in the refrigerator, turning occasionally. (Do not use a kitchen trash bag.)
- Heat oil to 375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. While the oil is heating, remove turkey from marinade and pat dry with paper towels.
- When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the breast reaches 165 degrees F and the thigh reaches 180 degrees F. Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.