Fried Turkey

4.74 from 19 votes

Learn how to deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world Thanksgiving experience!

Prep Time40

Cook Time1

Total Time1 40

Course: Main Course

Cuisine: Cajun/Creole, soul food, Southern

Servings: servings

Calories: 362kcal

Author: Jocelyn Delk Adams

Equipment

Turkey Fryer

Ingredients

For the Injection

1 cup chicken stock
1/3 cup salted butter melted
1/2 cup avocado oil
4 tbsp light brown sugar packed
4 tbsp worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp lemon juice
1 tbsp concentrated liquid crab boil
1 tbsp soy sauce
2 tsp seasoned salt
1 tsp cajun seasoning
1/4 tsp cayenne pepper

For the Turkey

1 turkey 10-14 lb, room temperature
3-5 gallons peanut oil
cajun seasoning- can be store bought or turkey spice

Instructions

For the Injection

Add all ingredients to a small pot over medium heat and simmer for 30 minutes until slightly reduced.
Allow injection to come to room temperature and add to a injector.

For the Turkey

Clean the turkey thoroughly inside and out.
Once the turkey is completely thawed out and room temperature, place injection needle all over turkey particularly in meaty areas like breasts and thighs and inject liquid inside of turkey. If some comes out, just rub on the outside. (2-3 injections per thigh and 3-4 per breast should be good but the more the merrier if you want more flavor). Allow marinade to sit up to 24 hours.
The longer the better! If you marinade overnight, keep in the fridge but then remove and let it come to room temp before you fry it. No cold turkey going in the oil y'all.
Thoroughly sprinkle the turkey with cajun seasoning and rub in.

For Frying the Turkey

Heat oil in a very large stockpot to 350 degrees. Once heat reaches temperature, insert hanger into turkey. It should be very secure.
Slowly and carefully lower turkey into oil until fully submerged. Fry turkey about 3 minutes per pound but start checking sooner just in case.
Turkey should reach an internal temperature of 165-170 degrees for white meat and 175-180 degrees for dark meat so when you check with your thermometer it should reach this temp.
Once there, remove and allow to rest for at least 20-25 minutes.

Notes

How to store & reheat Fried Turkey

If you’ve got leftovers (and that’s a big if, ’cause this turkey is just that good), wrap ’em tightly in aluminum foil or plastic wrap. Place them in an airtight container and keep in the fridge.

Whether it’s from the fridge or the freezer, you’ll want to reheat your turkey without drying it out. To do this, preheat your oven to 325°F. Place the turkey in an oven-safe dish and cover it with aluminum foil to keep it moist. Heat until the internal temperature reaches 165°F. If it’s from the freezer, thaw in the fridge overnight before reheating.

How long will Fried Turkey last in the fridge?

In the fridge, your fried turkey will stay good for about 3 to 4 days. So, if you're anything like me, you’ll be munchin' on leftovers until you're ready to gobble no more!

Can I freeze Cajun fried turkey?

You can freeze this bird. Just make sure to remove the meat from the bones first. Wrap the turkey slices or pieces in aluminum foil and then put them into a freezer-safe plastic bag. Squeeze out as much air as you can before sealing. Your turkey will keep for up to 2-3 months in the freezer.

Nutrition