Heaven Made Famous Cajun Deep Fried Turkey Recipe
Ingredients
- 1 12-lb defrosted turkey preferably not basted or seasoned
- 1 package Heaven Made Marinade
- 1 stick butter
- 12 ounces slightly warm water
- 1 bottle of Heaven Made All Purpose Seasonings
- peanut oil for frying
Step-by-Step Instructions
- Melt the butter in the microwave, add the water and seasonings and mix thoroughly. Inject all of the marinade into every part of your turkey and if possible let sit overnight in the refrigerator. Remove from the refrigerator and allow to warm up for about 30 to 45 minutes before frying.
- Heat up the peanut oil in your turkey fryer to 350° and lower your turkey into the hot oil. The temperature will drop substantially, so crank up the burner until the oil registers a temperature of 325° and do your best to keep the temperature of the oil between 300°-325° for 40 minutes. While the turkey is frying set up a large baking sheet or pan & lay 2 sheets of heavy duty Aluminum Foil over it.
- When the time is up remove the turkey from the hot oil and set it onto the foil on its back. Sprinkle the front of the turkey with “Heaven Made Seasonings” and flip the turkey over and sprinkle the back as well. Then pull up the foil around the turkey’s breast and legs and press the foil into the turkey as best you can then flip the turkey over and with the remaining sheet of foil do the same thing so that the turkey is fully covered, you don’t want his backside to get cold do you.
- Now place the turkey into an empty cooler, since they don’t make a warmer chest and set a timer for at least 20 minutes.
- When the 20 minutes are up, remove your turkey and put the turkey breast side down in a deep dish pan or something that will hold the juices that are going to be flowing out of the foil when you remove it. Those juices are sure good on some rice but you’ll want to dip your turkey in those juices. Cut the turkey as you desire and enjoy. Save the carcass for Turkey Gumbo. Goes great with Cornbread Dressing, Oyster Dressing, Rice Dressing, Dirty Rice, Corn, Green Bean Casserole, Mashed Potatoes and Gravy.
Common Problems and Solutions
Q: Why does my turkey come out greasy?
A: Make sure your oil temperature stays between 300°-325°F. If the temperature is too low, the turkey will absorb more oil. Also, let the turkey rest properly so excess oil can drain off.
Q: Can I skip the overnight marination?
A: You can, but for best results let it sit at least a few hours. The overnight rest allows the butter and garlic marinade to fully penetrate the meat for maximum flavor.
Q: What if I don't have a meat injector?
A: A meat injector is really essential for this recipe to get the marinade deep into the turkey. They're inexpensive and widely available at kitchen stores or online. Without it, you won't get the same flavor throughout.
Tips and Techniques
Monitor the oil temperature constantly—it will drop when you add the turkey, so be ready to increase the heat. The cooler resting trick is genius: it keeps the turkey hot while allowing the juices to redistribute, making for incredibly moist meat. Don’t skip this step!
Ingredient Substitutions
- peanut oil: vegetable oil or canola oil
- Heaven Made Marinade and Seasonings: homemade marinade of melted butter, minced garlic (4-6 cloves), Cajun seasoning (2-3 tablespoons), and a pinch of cayenne
Equipment Needed
- outdoor propane turkey fryer
- large pot for frying (minimum 30-quart capacity)
- meat injector
- deep-fry/candy thermometer
- heavy-duty aluminum foil
- large cooler
- heat-resistant gloves or mitts
Historical Context
Deep-fried turkey became popular in Louisiana in the 1980s and quickly became a Thanksgiving staple across Cajun country. The injection marination technique was developed to ensure the quick-cooking method still delivered flavorful, juicy meat throughout the bird.
