Deep Fried Turkey is a quick way to enjoy turkey during the holidays and I’m hooked on this Cajun Deep Fried Turkey recipe.
I love the crispy skin and the juicy flavorful meat when you deep fry a turkey. I don’t think I’ll ever go back to just making a traditional roast turkey again. But, if I have a large coward for Thanksgiving sometimes I do both types of Turkey. I think the best thing is that is only takes about 45 minutes to deep fry the turkey! Yeah, it’s Awesome!
There are a few risks with turkey frying. Check out this video on How to Deep Fry A Turkey. It’s very important not to overfill the turkey fryer. Deep fried turkey isn’t a new idea, it dates back to the 1930’s in the American South.
Ali in the Valley
Cajun Deep Fried Turkey
nspired by Emeril Lagasse
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Author: Alison Ball
For the Marinade
2 tablespoons Worcestershire Sauce
1 tablespoon liquid Zatarainís Concentrated Crab & Shrimp Boil optional
¼ cup apple cider
¾ cup honey
One 12-ounce beer
1 tablespoon salt
1 tablespoon ground allspice
½ cup Original Essence
¼ teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
A few things to note before proceeding. First we call for injecting the marinade into the turkeys with a large kitchen syringe, or “Cajun Injector.” After the turkeys are injected, they are rubbed down with a dry seasoning mix, sealed in bags, and left to marinate in the refrigerator for 12 - 24 hours. You'll need to deep fry your turkey(s) outdoors using a propane burner, propane tank and a heavy 40- to 60-quart pot fitted with a metal basket. Be sure to place newspapers or cardboard around the cooking area to protect everything from hot splattering oil during the cooking process.
Arm yourself with 2 long-handled BBQ forks and a broom handle to lift the turkey out of the oil, as well as heavy, insulated pot holders and an internal instant-read thermometer to gauge the cooking time. And keep the kids and pets away from the cooking area!
TO FRY: 2 turkeys (8 - 10 pounds each), either fresh or completely defrosted if frozen, rinsed and patted dry, neck and giblets removed from the cavity and reserved for other uses about 10 gallons peanut oil
Place the turkeys on a flat work surface.
Make the marinade by combining all the ingredients in the bowl of a food processor or blender, and process for 5 minutes. Fill a Cajun Injector (or a large syringe) with the marinade and inject each turkey in the breast and thigh area as well as the back, wings and legs. You will need to fill the syringe several times.
Combine the seasoning ingredients and rub the mixture evenly over each turkey. Place the turkeys in large plastic bags and secure tightly before refrigerating for 24 hours.
To fry each turkey, fill the cooking pot three-quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place one turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take approximately 3 - 5 minutes per pound to cook. It is done when the internal temperature reaches 170 degrees on an instant-read thermometer.
Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag to drain, and let stand for 20 minutes before carving. Repeat the procedure for the second turkey.
Inspired by Emeril Lagasse
Prep Time5 mins
Total Time5 mins
Author: Alison Ball
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Turkey Frozen Thawing Methods:
Recommended: Thawing in the Refrigerator Leave the bird in its original wrapping and place it on a tray in the refrigerator. Allow 5 hours per pound or 3-4 days for a 14-19 pound turkey to defrost.
“Quick” Thawing: Place turkey in its original wrapping in sink and cover with COLD water. Change the water every 1/2 hour to maintain the temperature. Allow 1/2 hour per pound to defrost the turkey. Most turkeys will take from 5 to 10 hours to thaw.
Microwave Thawing: NOT RECOMMENDED Microwave ovens do not heat evenly, and they also heat quicker along the bone. Microwave thawing of a turkey is generally not recommended.
Turkey Thawing Time in the Refrigerator (40 degrees F): Approximately 24 hours per 5 poundsWhole Turkey WeightThawing Time8 to 12 lbs1 to 2 days12 to 16 lbs2 to 3 days16 to 20 lbs3 to 4 days20 to 24 lbs4 to 5 days
Turkey Thawing Time in Cold Water: Approximately 30 minutes per pound. Change water every 1/2 hour.Whole Turkey WeightThawing Time8 to 12 lbs4 to 6 hours12 to 16 lbs6 to 8 hours16 to 20 lbs8 to 10 hours20 to 24 lbs