Fried turkey with a Cajun twist is a flavorful and crispy alternative to traditional roasted turkey. This recipe infuses your bird with the zesty and spicy flavors of Cajun seasoning, resulting in a deliciously unique Thanksgiving centerpiece.

Preparation Time: 30 minutes
Cooking Time: Approximately 3.5 minutes per pound
Servings: 10-12

Ingredients

• 12-15 lbs turkey
• 1 1/2 cups Italian dressing
• 1 stick butter
• 1 handful Cajun seasonings my favorite
• Peanut oil, amount depending on size of turkey
• Garlic powder and onion powder to taste

Equipment:

• A deep-fryer with a propane burner
• A food-safe thermometer
• A large injector for marinade
• Butcher’s twine
• A long turkey lifter or hooks
• A large stockpot (for mixing the seasoning)
• A fire extinguisher (for safety)

Directions

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.

An alternative is to use water the previous day prior to seasoning/injecting turkey. Place turkey in a plastic bag and then place in the pot. Pour water into pot until bagged turkey is fully submerged. Remove turkey, mark the water level, empty water, dry and pour oil to that spot.

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.”

Your Cajun Fried Turkey is ready to be the star of your Thanksgiving feast. The blend of spices and the crispy skin will make this a memorable and delectable addition to your holiday celebration. Enjoy!

Note: Remember to exercise extreme caution when deep-frying a turkey. Follow all safety instructions and have the necessary equipment on hand, including a fire extinguisher. Never leave the hot oil unattended.