Cajun Deep Fried Turkey
Ingredients
- 12-15 lbs turkey
- 1 1/2 cups Italian dressing
- 1 stick butter
- 1 handful Cajun seasonings
- Peanut oil, amount depending on size of turkey
- Garlic powder and onion powder to taste
Step-by-Step Instructions
- Two days prior to cooking: Defrost turkey. Although not recommended by the FDA, when I have forgotten to take it out early enough, I have successfully thawed it in warm water in the sink - draining and refilling as water turns cool.
- Evening prior: Strain Italian dressing to catch items too big for the injector needle. Melt a stick of butter and add to the strained dressing.
- Take a handful of your favorite Cajun seasonings and add to marinade (I prefer Tony Chachere’s (TM) Creole seasoning, Chef Paul Prudhomme’s blackened seasoning, Zatarins Creole seasoning, Cajun Shake seasonings, and any Cajun spice I can get my hands on).
- Add onion powder and garlic powder to taste. You can also purchase Cajun Injector seasoning from the store.
- Use injector to inject marinade into the breasts, thighs, and wings. Stick the needle all the way in. As you slowly pull out, slowly press and inject spices into the turkey. Inject from multiple angles for maximum coverage. The more you use, the juicier the turkey will be when you cook it. Also, rub seasoning on the outside of the turkey, under the skin, and the inside cavity as well.
- Place turkey, legs up, on holder and place inside plastic oven roasting bag. Keep overnight in an ice chest with a little ice.
- Morning of: Fill fryer approximately 1/3 with oil (You don’t need peanut oil, but once you try it, you won’t use anything else. It also smokes less).
- Dip turkey while in the plastic bag in oil and fill or drain as needed. Oil should just cover the top of turkey. Ensure you have a hole at the top of the plastic bag, otherwise the bag will expand with air and you will not get an accurate reading. Take turkey out of oil and place back in cooler.
- Heat oil to 375°-400°F. It takes approximately 30 minutes. Remove turkey from plastic wrap and place in oil. Oil should drop to 350°. Ensure you keep the temperature between 325°-350°F, but the closer to 350°F the better. Cook 2-3 minutes per pound. Never, ever cover pot with lid! You will have much more on your hands than a “smokin’ Cajun turkey.”
- Remove and let the turkey rest for 15-20 minutes before carving. According to Emeril, the best way to carve is to pull the legs, wings and thighs off; then undercut the breast following the bone to the center and then slice.
Common Problems and Solutions
Q: How do I know how much oil to use?
A: Use the water displacement method the day before - place your turkey in the pot, fill with water until covered, mark the level, then remove turkey and drain. Fill oil to that mark. Or use the plastic bag method described in the recipe to test oil level before heating.
Q: What if the oil temperature drops too much when I add the turkey?
A: This is normal - the cold turkey will drop the temperature from 375°F to around 350°F. Just maintain heat to keep it between 325°-350°F. If it drops below 325°F, your turkey will absorb too much oil and be greasy.
Q: Why can't I cover the pot with a lid?
A: Never cover a turkey fryer! The moisture from the turkey creates steam that needs to escape. Trapping it can cause dangerous pressure buildup and potential oil overflow or fire. Always fry outdoors in an open pot.
Q: How do I safely lower the turkey into hot oil?
A: Use the turkey holder/rack that came with your fryer and slowly lower the bird into the oil. Have a fire extinguisher nearby. Make sure the turkey is completely thawed and patted dry - water causes dangerous oil splattering.
Tips and Techniques
Start your marinade injection the night before to give flavors time to penetrate. When injecting, work slowly and methodically - inject every few inches in a grid pattern across the breast and into the thickest parts of the thighs. You’ll know you’ve injected enough when you can feel the meat is plump and marinade starts seeping back out. Always fry outdoors on level ground away from structures, and never leave the fryer unattended.
Ingredient Substitutions
- Italian dressing: Buttermilk or pickle juice
- Peanut oil: Vegetable oil or canola oil
- Cajun seasoning blend: Make your own with paprika, garlic powder, onion powder, cayenne, black pepper, and oregano
Equipment Needed
- Turkey fryer kit with burner and propane tank
- Meat injector with large-bore needle
- Candy or deep-fry thermometer (essential for safety)
- Turkey rack/holder for lowering into oil
- Heavy-duty pot holder or heat-resistant gloves
- Fire extinguisher (required safety equipment)
- Oven roasting bag for marinating
- Large ice chest or cooler
Historical Context
Deep-fried turkey became popular in Cajun country in the 1980s and spread across the South as the go-to method for creating an incredibly juicy, flavorful bird in a fraction of the oven-roasting time. The injection marinade technique, combined with the intense heat of the oil, produces restaurant-quality results that have made this a holiday tradition.
