Description
This recipe features a Cajun fried turkey with crispy skin, tender juicy meat, and a vibrant cayenne-rubbed scarlet dust. It offers an impressive yet easy centerpiece for holiday meals or family feasts, with a focus on safe outdoor frying.
Ingredients
Scale
- 1 whole turkey, 12-16 lbs (thawed and completely dry)
- 3–5 gallons peanut oil (or canola or vegetable oil, depending on fryer size)
- 0.5 cup Cajun seasoning blend (store-bought or homemade)
- 2–3 Tbsp cayenne pepper
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp paprika
- 1 tsp black pepper
- 1 Tbsp salt
- 1 cup Creole butter or spicy garlic-herb marinade (optional, or plain chicken broth)
Instructions
- Prep the Turkey: Ensure turkey is fully thawed and patted bone-dry inside and out. Inject Creole butter marinade (or plain chicken broth) into breast and thigh meat, if desired, for added moisture and flavor.
- Season Generously: Rub the entire turkey with Cajun seasoning blend, cayenne, garlic powder, onion powder, paprika, salt, and black pepper, ensuring coverage under wings and legs. Let sit at room temperature for 30-60 minutes to allow flavors to meld.
- Prepare the Fryer: Set up turkey fryer outdoors on a level, non-flammable surface, away from any structures. Fill large stock pot with peanut oil; use a water displacement test to confirm the exact oil quantity.
- Heat the Oil: Heat oil to a steady 325-350 F (163-177 C) using a reliable long-stem thermometer to maintain a stable temperature.
- Carefully Lower Turkey: Slowly and gently lower the turkey into the hot oil using a turkey hanger. Wear protective gloves and eyewear. (If excessive bubbling, lift and lower more slowly.)
- Fry to Perfection: Fry for approximately 3.5-4 minutes per pound (e.g., a 14lb turkey takes 49-56 minutes). Monitor oil temperature throughout to maintain 325-350 F (163-177 C); the skin will turn a deep golden-brown with a scarlet dust appearance.
- Check Doneness: Carefully lift the turkey and check internal temperature in the thickest part of the thigh (without bone). It should read 165 F (74 C).
- Rest and Serve: Place the cooked turkey on a cutting board, tent with foil, and let it rest for 20-30 minutes before carving. This allows juices to redistribute for maximum tenderness.
Notes
Ensure the turkey is completely thawed and bone-dry to prevent dangerous oil splatters and achieve crispy skin. Always measure oil carefully using a water test to avoid overfilling and potential fires. Resting the turkey for 20-30 minutes after frying is crucial for juicy meat. For a spicier kick, add an extra teaspoon of cayenne pepper to the rub.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (150 g)
- Calories: 450 calories
- Sugar: 0 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Cajun fried turkey, holiday meal, crispy skin, spicy, easy dinner, outdoor frying, cayenne, peanut oil, family feast