📝 About This Recipe
A Southern masterpiece that delivers the most succulent, juicy meat and crackling, glass-like skin you've ever experienced. This method locks in moisture far better than traditional roasting, infusing the bird with a bold, spicy Cajun marinade from the inside out. Perfect for holiday gatherings, this recipe turns a standard turkey into a legendary culinary event.
🥗 Ingredients
The Bird
- 12-14 pounds Whole Turkey (completely thawed, neck and giblets removed)
Injection Marinade
- 1/2 cup Unsalted Butter (melted)
- 2 tablespoons Cajun Seasoning (low sodium preferred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Dry Rub
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Dried Thyme (crushed)
Frying Essentials
- 3-5 gallons Peanut Oil (amount depends on pot size)
👨🍳 Instructions
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1
Ensure the turkey is completely thawed. This is the most critical safety step; any ice crystals inside the cavity can cause the oil to boil over violently.
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2
Perform a 'water test' to determine the exact amount of oil needed. Place the turkey in the fryer pot and fill with water until it covers the bird by one inch. Remove the bird and mark the water line; this is your oil fill line. Dry the pot thoroughly afterward.
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3
Pat the turkey extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin and safety.
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4
In a small bowl, whisk together the melted butter, Cajun seasoning, lemon juice, Worcestershire sauce, garlic powder, and onion powder to create the injection marinade.
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5
Using a meat injector, inject the marinade into the thickest parts of the turkey: the breasts, thighs, and legs. Space injections about an inch apart to ensure even flavor distribution.
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6
Mix the dry rub ingredients (salt, pepper, paprika, cayenne, thyme) and rub them generously over the entire exterior of the turkey and inside the cavity.
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7
Set up your outdoor fryer on a flat, non-combustible surface (like concrete) far away from structures. Fill the pot with peanut oil to the mark you made earlier.
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8
Heat the oil to 350°F (175°C). Use a high-quality deep-fry thermometer to monitor the temperature closely.
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9
Once the oil reaches 350°F, turn off the burner. This is a safety precaution to prevent flare-ups while lowering the bird.
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10
Place the turkey on the fryer hook or rack. Very slowly lower the turkey into the hot oil. This should take about 60-90 seconds to prevent the oil from bubbling over.
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11
Relight the burner and maintain the oil temperature between 325°F and 350°F. Do not leave the fryer unattended.
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12
Fry the turkey for approximately 3.5 minutes per pound. For a 12-lb turkey, this will be about 42 minutes.
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13
Carefully lift the turkey out of the oil and check the internal temperature with a meat thermometer. It should register 165°F in the thickest part of the breast.
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14
Allow the turkey to drain on the hook over the pot for a few minutes, then transfer to a carving board or tray.
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15
Let the turkey rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
💡 Chef's Tips
Never fry a turkey indoors, in a garage, or on a wooden deck; safety is the number one priority. If you don't have peanut oil, use another high-smoke point oil like corn or canola, though peanut provides the best flavor. Avoid turkeys larger than 15 pounds, as they are difficult to cook through evenly without burning the exterior. Keep a lid nearby to smother small grease fires, and never use water to extinguish an oil fire. Wear long sleeves and heavy-duty oven mitts when lowering and raising the bird to protect against oil splatter.
🍽️ Serving Suggestions
Serve with a side of spicy cranberry-jalapeño relish to cut through the richness of the fried skin. Pair with classic Southern cornbread dressing and a rich, dark giblet gravy. Accompanied by a crisp, cold Coleslaw or a vinegar-based potato salad. For drinks, a cold amber ale or a sparkling apple cider complements the Cajun spices perfectly. Serve alongside honey-glazed roasted carrots for a touch of sweetness.