Description
This Deep-Fried Turkey is outrageously juicy, full of bold Cajun flavor, and wrapped in a perfectly crispy golden skin. Thanks to a flavorful injection marinade and a quick hot oil bath, you’ll get the ultimate holiday showstopper that’s irresistibly tender and packed with mouthwatering spice in every bite!
Ingredients
For the Injection Marinade:
Chicken Stock – 1 cup
Salted Butter, melted – 1/3 cup
Avocado Oil – 1/2 cup
Light Brown Sugar, packed – 4 tablespoons
Worcestershire Sauce – 4 tablespoons
Apple Cider Vinegar – 2 tablespoons
Onion Powder – 2 tablespoons
Garlic Powder – 2 tablespoons
Lemon Juice – 2 tablespoons
Concentrated Liquid Crab Boil – 1 tablespoon
Soy Sauce – 1 tablespoon
Seasoned Salt – 2 teaspoons
Cajun Seasoning – 1 teaspoon
Cayenne Pepper – 1/4 teaspoon
For the Turkey:
Turkey (10–14 lbs), fully thawed and at room temperature
Peanut Oil (for frying) – 3–5 gallons
Cajun Seasoning (store-bought or homemade, for the rub)
Instructions
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In a small pot over medium heat, combine all the injection marinade ingredients. Simmer for 30 minutes until slightly reduced.
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Let the marinade cool to room temperature, then fill a marinade injector with it.
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Clean the turkey thoroughly inside and out.
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Inject the marinade into the thickest parts of the turkey, inserting 2–3 injections into each thigh and 3–4 injections into each breast.
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Rub any leftover marinade over the surface of the turkey.
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Allow the turkey to marinate for up to 24 hours in the refrigerator. Before frying, bring it back to room temperature.
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Generously coat the entire turkey with Cajun seasoning, massaging it into every surface.
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Fill a large fryer pot with 3–5 gallons of peanut oil and heat the oil to 350°F.
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Insert the hanger securely into the turkey.
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Slowly and carefully lower the turkey into the hot oil.
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Fry the turkey for about 3 minutes per pound, checking the temperature often.
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The turkey is done when the internal temperature reaches 165–170°F in the white meat and 175–180°F in the dark meat.
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Carefully remove the turkey from the oil and let it rest for 20–25 minutes before carving.
Notes
Always measure the amount of oil needed beforehand by placing the turkey in the fryer pot and covering it with water — this prevents spills.
Dry the turkey thoroughly before frying to avoid dangerous oil splatters.
Maintain a steady oil temperature to ensure even cooking.
Using a deep-fry thermometer and meat thermometer is highly recommended for safety and accuracy.
Letting the turkey rest after frying locks in juices and ensures moist meat.
- Prep Time: 30 minutes (plus up to 24 hours marinating)
- Cook Time: 45 minutes (approximately, varies by turkey weight)
- Category: Main Course
- Method: Deep-Frying
- Cuisine: American, Southern