Best Cajun Deep Fried Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAJUN DEEP-FRIED TURKEY



Cajun Deep-Fried Turkey image

Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since. The injector and instructions for frying came with our fryer which was a good thing because this original recipe didn't explain all the nuances of frying a turkey. It is well worth the learning process, though. We strain the peanut oil after it cools and pour it back into the containers (I bought it in gallon jugs). It will keep nicely in a cool place, under 40 degrees, or in the refrigerator until needed again.

Provided by Peg in East Tennessee

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

2 cups butter
¼ cup onion juice
¼ cup garlic juice
¼ cup Louisiana-style hot sauce
¼ cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
7 fluid ounces beer
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.
  • Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.
  • When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.
  • Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Nutrition Facts : Calories 1035.9 calories, Carbohydrate 2.8 g, Cholesterol 345.8 mg, Fat 70.9 g, Fiber 0.4 g, Protein 91.2 g, SaturatedFat 30.1 g, Sodium 682.2 mg, Sugar 0.7 g

CAJUN RUB FOR DEEP FRIED TURKEY



Cajun Rub for Deep Fried Turkey image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

4 tablespoons kosher salt
4 teaspoons garlic powder
4 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon onion powder

Steps:

  • Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

CAJUN DEEP-FRIED TURKEY RECIPE - (4.4/5)



Cajun Deep-Fried Turkey Recipe - (4.4/5) image

Provided by KennySD

Number Of Ingredients 22

RUB SEASONING:
1 (12-pound) whole turkey, neck and giblets removed
4 to 5 gallon peanut oil
1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons bay leaves ground
1 teaspoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
INJECTOR SEASOING:
2 cups butter
1/4 cup onion juice
1/4 cup garlic juice
1/4 cup Louisiana-style hot sauce
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 teaspoon cayenne pepper
1 (7-ounce) beer

Steps:

  • Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with rub seasoning. Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Heat the oil to 365°F (185°C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350°F. If the temperature drops to 340°F. or below, oil will begin to seep into the turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170°F. in the breast or 180°F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Made this for Fathers day. You need a deep fryer, an injector and a thermometer for this. This must be made out doors away from building on a bright sunny day.

Provided by Rita1652

Categories     Poultry

Time 1h5m

Yield 10-14 serving(s)

Number Of Ingredients 9

12 -16 lbs turkey, washed dried inside and out
1/4 cup cajun seasoning, try my cajun spice mix recipe 92066
4 tablespoons butter
4 tablespoons olive oil
2 garlic cloves
2 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped
pepper

Steps:

  • Take whole turkey place in deep fryer fill with water remove turkey.
  • Mark the water line with a marker.
  • Spill out water and dry careful not to remove marked line.
  • Fill with canola oil.
  • Heat oil to 350 degrees.
  • In a small pot melt butter and oil and fresh herbs and crushed garlic let simmer 15 minutes.
  • Strained and set aside.
  • Save garlic and herbs.
  • Tie legs and wings with cotton string to keep them in place next to the body.
  • Place the chopped strained garlic and herbs under the skin of the turkey.
  • Inject the herbed butter-oil mixture into the breast and legs.
  • Rub the cajun mixture inside and outside of the turkey.
  • Place the turkey breast side up in lowering slowly into oil.
  • CAUTION Of splattering oil.
  • Fry turkey 3 1/2 minute per pound.
  • Use a meat thermometer in the thigh and when it reads 180 degrees its done.
  • Remove from hot oil and drain on paper towels.
  • Lets rest for 15 to 20 minutes.
  • Carve and serve.
  • I`m really sorry that I didn`t get a picture of the turkey before I carved it.
  • So the carved picture is what you get for now.
  • I`m making this for the Fourth of July so I hope to get the picture of the whole turkey then.

DEEP-FRIED CAJUN TURKEY



Deep-Fried Cajun Turkey image

Free up valuable oven space and have a turkey that's ready in a fraction of the time with this Cajun-flavored, deep-fried turkey.

Provided by Russell

Categories     Holidays and Events Recipes     Thanksgiving     Turkey     Deep-Fried

Time 1h35m

Yield 12

Number Of Ingredients 4

1 (12 pound) whole turkey, neck and giblets removed
1 (17 ounce) bottle Creole butter injectable marinade
¼ cup spice and herb seasoning (such as Tony Chachere's®)
3 gallons peanut oil for frying, or as needed

Steps:

  • Bring turkey to room temperature, 30 minutes to 1 hour.
  • Set turkey in a deep fryer and fill with enough water to cover the turkey. Remove turkey and mark the water level. Empty water, pat the deep fryer completely dry, and fill with peanut oil to the mark. Heat oil to 375 degrees F (190 degrees C).
  • Inject legs, thighs, wings, and breast full of Creole butter marinade until it can't take anymore. Rub the seasoning inside the turkey cavity and all over the skin.
  • Place turkey in the hot oil and cook until no longer pink at the bone and the juices run clear, about 42 minutes. Carefully remove from the deep fryer; an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Cover with a doubled sheet of aluminum foil, and allow to rest for 15 minutes before slicing.

Nutrition Facts : Calories 848.8 calories, Carbohydrate 16.3 g, Cholesterol 267.7 mg, Fat 42.2 g, Fiber 3.5 g, Protein 94.6 g, SaturatedFat 10.8 g, Sodium 7055.7 mg

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

The popularity of Cajun Deep Fried Turkey has grown considerably over the last decade. If you like the taste of a deep fried turkey then it is well worth all of the prep and time it takes to have this on your Holiday menu.

Provided by Timothy H.

Categories     Whole Turkey

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 11

14 lbs turkey, completely thawed (up to 20)
brine for turkey, and you will need to do this for
1/2 cup salt
2 gallons water
1 (16 ounce) bottle Italian dressing
1/2 cup creole seasoning (Tony Chachere's)
1/4 cup paprika
1 tablespoon cayenne pepper
4 fresh garlic cloves, minced
3 sprigs fresh thyme (up to 4)
1 sprig fresh rosemary (up to 2)

Steps:

  • Prepare Thanksgiving Deep Fried Turkey:.
  • First you will want to Marinade or Brine your Turkey for at leat 8-12 hours for extra flavor and to make sure it is really moist. You will need a pot big enough to keep in your refrigerator for the 8-12 hour period to keep your Turkey inches You will mix all ingredients together, and add your Turkey and the marinade to your pot, and cover, and add to the refrigerator overnight. I like to put the fresh herbs directly into the cavity of the bird for a little extra flavor. When you are done marinading you are ready to cook your Turkey.
  • How to Deep Fry a Turkey:.
  • You will need a completely thawed turkey, a couple gallons of oil, and a very large cooking pot. You can use canola, vegetable oil, but it is better if you use peanut oil. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and tail to the body of the turkey. Make sure that there is not any type of thermometer or device that will pop out on the turkey. It would melt into the oil, not a good thing.
  • To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two left from the top. If you do not have any room for extra water you will need to get a larger pot. You will then remove the turkey and measure the amount of water left, and this is the amount of oil you will need to fry your turkey.
  • You will now dry and season your turkey, and make sure that your frying pot is completely dry. You can add any seasonings you like; I prefer to inject my seasonings directly into the bird. You can also add you cooking pot to your stove top and heat to make sure all water is gone before adding to your outdoor fryer heating source. Once completely dry you will add the oil to the pot and bring it to a temperature of about 375 to 400 degrees. Make sure that you are able to get a good read on the temperature. It may fluctuate a few degrees depending on the weather while cooking outside but it should not be that big a deal. You just want to make sure that you are cooking in a covered but ventilated are. If it is raining or snowing it will make your Turkey frying experience for a really bad day.
  • This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey inches You are going to lower the turkey into the pot of very hot oil 400 degree oil. The oil is going to splatter some and you will need some very good cooking gloves. They sell different styles of racks to lower your bird into the oil at Wal-Mart, Lowes, and Home Depot. Just remember to very, very slowly lower your turkey into the hot oil. A good method here is dunking your turkey, and I do not mean cannon ball either. When you lower your turkey into the hot oil it will boil up. This is why I suggest turning off the burner or heat source when you do it. You may have to do this multiple times and then one time might do the trick. Just make sure that the oil does not overflow the cooking pot.
  • Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. If you have a bio thermometer you will need to test the turkey for doneness. The internal temperature needs to read 160 to 165 degrees. Make sure you are testing between the thigh area, and not hitting a bone to get a correct read.
  • Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go. Let it rest for about 15 to20 minutes and then carve and enjoy this crisp and delicious bird.

Nutrition Facts : Calories 828.6, Fat 45.9, SaturatedFat 11.8, Cholesterol 308.7, Sodium 4684.7, Carbohydrate 4.9, Fiber 0.8, Sugar 2.9, Protein 93.2

DEEP-FRIED CAJUN TURKEY RECIPE - (4.4/5)



Deep-Fried Cajun Turkey Recipe - (4.4/5) image

Provided by Valarie

Number Of Ingredients 9

1 (8 to 10 pound) turkey
Peanut oil
1 1/2 teaspoons salt
1 1/2 teaspoons sweet paprika
3/4 teaspoon dried thyme, crushed
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Steps:

  • Remove the neck and giblets from the turkey. Rinse inside of turkey; pat dry with paper towels. If present, remove and discard the plastic leg holder and pop-up timer. Preheat oil to 350°F. For rub, in a small bowl combine salt, paprika, thyme, black pepper, garlic powder, onion powder, and cayenne pepper. Slip your fingers between turkey skin and meat to loosen the skin over the breast and leg areas. Lift skin and spread some of the rub directly over breast, thigh, and drumstick meat. Season body cavity with any remaining rub. Tuck the ends of the drumsticks under the band of skin across the tail or tie legs to tail with 100-percent-cotton string. Twist wing tips under back. Place turkey, breast side up, in basket. Slowly lower basket into hot oil. Be cautious of splattering oil. Maintain oil temperature around 350 degrees F. Fry turkey for 24 to 30 minutes (3 minutes per pound). Remove turkey from hot oil to check doneness. Insert a meat thermometer into the meaty part of the thigh. Turkey is done when thermometer registers 180°F. Remove turkey from hot oil; drain on wire rack. If the turkey has not reached 180°F when you check for doneness, remove the thermometer and slowly lower the turkey back into the oil. Fry 3 to 5 minutes more and check temperature again. Let stand 15 minutes before carving. Variation Turkey Breast Option: Use a 4-pound whole turkey breast with bone. Rinse and pat dry with paper towels. If present, remove pop-up timer. Preheat oil to 350°F. Prepare spice mixture and rub turkey as above. Place in basket and cook as above for 32 minutes (8 minutes per pound) to 170°F. Makes 8 to 10 servings

DEEP FRIED CAJUN TURKEY



Deep Fried Cajun Turkey image

Provided by Food Network

Categories     main-dish

Time 1h24m

Yield 12 servings

Number Of Ingredients 12

1/2 cup kosher salt
3 tablespoons onion powder
3 tablespoons black pepper
3 tablespoons white pepper
2 tablespoons sweet basil
2 teaspoons ground bay leaves
1 tablespoon cayenne pepper
2 teaspoons file powder
3 tablespoons garlic powder
1 1/2 tablespoons paprika
1 (10 to 12 pound) whole turkey
4 to 5 gallons peanut oil (see note)

Steps:

  • Preheat oil to 375 degrees F.
  • Stir salt and seasonings together. Mix until well blended. Use 1/2 to 2/3 cup for a 10 to 12 pound turkey. May be stored for several months in an airtight covered jar.
  • Remove the giblets and neck from the turkey. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with the seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
  • Place the outdoor gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage, or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety). Add oil to a 7 to 10 gallon pot with a basket or a rack. At medium-high setting, heat the oil to 375 degrees F.(depending on the amount of oil, outside temperature and wind conditions, this should take about 20 to 40 minutes).
  • Meanwhile, place the turkey in a basket or on a rack, neck down. When the deep-fry thermometer reaches 375 degrees F. slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute. (Safety tip: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes, and even glasses. It is wise to have 2 people lowering and raising the turkey). Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into turkey. Fry about 3 to 4 minutes per pound, or about 35 to 42 minutes for a 10 to 12 pound turkey. Stay with the cooker at all times, as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey for the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing). Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

This is a great dish, but should only be attempted by someone who has experience with doing this. It is also expensive due to the large amount of oil needed. Not recommended for indoor cooking.

Provided by lkadlec

Categories     Poultry

Time 9h

Yield 1 recipe

Number Of Ingredients 8

peanut oil, for frying (about 5 gallons)
1 (10 -15 lb) turkey
6 teaspoons salt
6 teaspoons paprika
6 teaspoons white pepper
6 teaspoons cayenne
6 teaspoons Accent seasoning (optional)
16 ounces liquid crab boil concentrate

Steps:

  • Rinse turkey inside and out.
  • Mix 1 part crab boil concentrate to 4 parts water.
  • Combine dry ingredients with crab boil solution.
  • Adjust seasoning to taste.
  • Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.).
  • Cover turkey with foil and refrigerate overnight.
  • Heat oil to 350°F
  • CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F.
  • Put turkey in basket and CAREFULLY lower it into the pot.
  • Cook 5 minutes per pound.
  • Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).

Nutrition Facts : Calories 7377.4, Fat 367.9, SaturatedFat 103.3, Cholesterol 3087.2, Sodium 16912.1, Carbohydrate 23, Fiber 11.4, Sugar 2.4, Protein 931.7

CAJUN DEEP FRIED TURKEY



Cajun Deep Fried Turkey image

Deep-frying is the trendy way to cook turkey in record time! Deep-frying makes for exceptionally juicy meat and crispy skin, too!

Provided by Olha7397

Categories     Whole Turkey

Time 1h20m

Yield 10-12 lb.

Number Of Ingredients 15

2 tablespoons black pepper
1 tablespoon ground chipotle chile pepper (cayenne) or 1 tablespoon ground red pepper (cayenne)
1 tablespoon white pepper
1 tablespoon ground cumin
1 tablespoon ground nutmeg
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (10 -12 lb) whole turkey, thawed if frozen
canola oil (about 5 5 gallons) or 5 gallons safflower oil (about 5 5 gallons)

Steps:

  • You will also need: 1 poultry or meat injector, 1 turkey deep-fryer consisting of 40- to 60-quart pot with basket, burner and propane tank.
  • Read the Turkey Deep-Frying Do's and Don'ts (below).
  • In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
  • Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
  • Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
  • Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
  • Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F If temperature drops to 340°F or below, oil will begin to seep into turkey.
  • Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
  • At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F If inserted into thigh, it should read 180°F If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
  • Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.
  • Turkey Deep-Frying Do's and Don'ts.
  • If it's your first time and you want your turkey-frying experience to be successful, please take a moment to read them before getting ready for a great-tasting feast!
  • Do's:.
  • Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips.
  • Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building.
  • Use only oils with high smoke points, such as peanut, canola or safflower oil.
  • Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you.
  • Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey.
  • Have a fire extinguisher nearby for added safety.
  • Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking.
  • Allow the oil to cool completely before disposing of it or storing it.
  • Don'ts:.
  • Never fry on wooden decks or other structures that could catch fire, and don't fry on concrete, which could be stained by the oil.
  • Never leave the hot oil unattended, and do not allow children or pets near the cooking area.
  • Betty Crocker.

Nutrition Facts : Calories 595.2, Fat 32.6, SaturatedFat 8.4, Cholesterol 225.8, Sodium 1034.3, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 68.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #poultry     #american     #cajun     #southern-united-states     #holiday-event     #turkey     #deep-fry     #dietary     #thanksgiving     #meat     #whole-turkey     #technique     #4-hours-or-less

Related Topics